All our ibérico products are certified as truly ibéricos. ESPAUS is the first company that has its ibérico products certified in Spain and bring them into Australia for you.
There was a grey area where a lot of doggy companies have been selling ibérico products under ibérico designation with no certified guarantee. Now with the new legislation, introduced by the Government of Spain, there will no longer be any doubt, so check what you buy at the big supermarkets.
All Ibérico products must be labelled according to the new Act disclosing the minimum percentage of breed and the kind of alimentation pigs have followed.
Purity of the breed
Our ibérico products are minimum 75% and 50% ibéricos.
Kind of Alimentation that pigs can follow.
Bellota | Acorn
Pigs are raised naturally, living in freedom. They are fed in the mountanier, eating only acorns and grass.
Cebo de Campo
Pigs are raised naturally, living in freedom. They are fed with the natural resources of the Dehesas (olives, chestnuts, cereals, legums) and with some occasional acorns.
Pigs are raised in farms (not free), they are intensively fed base on fodder and industrial grain.
ESPAUS products are only Bellota and Cebo de Campo grade. Pigs are raised naturally, living in freedom, therefore all ESPAUS products are FREE RANGE.
So, next time you buy ibérico products, check the label! ESPAUS is the only company in Australia that brings to you its ibérico products labelled according to the new legislation.
Buy only quality!
Ingredients for 4 people:
- two thick and big zucchinis.
- 100 g of Jamon Iberico Cebo de campo (free range grain fed)
- A slice of sourdough bread.
Before starting to prepare this recipe follow the instructions about how to serve ESPAUS JAMON IBERICO.
Continue reading Jamón Ibérico and Zucchini Filo
This simple recipe is fresh, easy and healthy.
Ingredients required for this recipe is just a fresh bunch of asparagus, extra virgin olive oil, salt, pepper and 50 g of Jamon Iberico de Cebo de Campo ESPAUS.
1st. Grill the asparagus adding extra virgin olive oil, pepper and add just a little bit of salt. (Cook quickly over high heat on the grill) Continue reading Wrapped asparagus with Jamón Ibérico
The special thing about this recipe is that it is considered the Top of Spanish Tapas and it is so simple.
100 g of Jamon Iberico de Bellota ESPAUS and just a white 25 cm plate.
1st. Take the Jamon Iberico de Bellota from the fridge 20 minutes before open the plastic sachet.
2nd. Shoud the Jamon Iberico de Bellota still cold, warm it the sachet by applying the heat of your hands on the plastic sachet. Once at a room temperature (approximately 25 ºC) open the sachet. You will feel the beautiful essence of the Jamon Iberico de Bellota when smelling it). Continue reading Jamón Ibérico de Bellota Plate
Spanish Ibérico ham usually has a more uniform texture, more intense flavour and is usually less moist than other cured hams, because of the long curing stage. This is especially true of hams from acorn-fed Ibérico Bellota pigs. The open forest grasslands with acorn-bearing cork and holm oak trees are critical to their development. The following is a random sampling of some of the better known of the hundreds of other European and American cured hams:
Spanish Serrano (Teruel and Trevélez) hams are from white or Duroc pigs, who were raised on farms and fed cereal feed, and then cured for more than one year at high altitudes in dry climates such Aragón and Sierra Nevada. Continue reading How Spanish Iberico Jamon differs from other hams