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Introducing Redondo Iglesias (English)
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Table of Content
Our History
Where are our facilities?
How we produce our Serrano
Our Serrano Production Plant
The Ibérico Pig
Our Ibérico Breeding Ranch and Production Plant
Product Range
Three generations of Ibérico hams & dry-cured sausages
1920: Redondo Iglesias is founded in Salamanca, an area with a long-lasting tradition of ham making
2012: International expansion and consolidation (USA, Australia, Japan, México, Canada, Panama, Europe)
1995: International expansion to the United States of America
2006: Ibérico production plant opens in Candelario
1963: Opens its first plant in Utiel
1997: Ibérico breeding ranch is set in Extremadura
2011: Redondo Iglesias opens a plant in Montreal, Qc. CANADA
Where are our facilities?
CANDELARIO (SALAMANCA)
UTIEL (VALENCIA)
HERRERA DEL DUQUE (EXTREMADURA)
VALENCIA
How we produce our Serrano
At Redondo Iglesias, we begin by selecting the highest quality white pork meat with the ideal fat content to allow us to achieve optimal taste and texture.
Due to its pink color, its delicate aroma and its perfectly salted taste, serrano is undoubtedly one of the most appreciated products in the market.
Our product meets ETG (Especialidad Tradicional Garatizada) regulation standards and is labelled as GRAN RESERVA, which ensures a curation period of over 15 months. In our case, all of our serrano products are cured for a minimum of 18 months.
NOTE: Other product descriptors include Bodega (9 months), Reserva (12 months) and jamón “ curado ” (does not meet ETG standards)
Our Serrano Production Plant
Sitting at 800 meters of altitude, the mountainous region of Utiel makes an ideal climate for naturally drying our serrano ham.
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Our facility at Utiel spans over an area of 25,000m 2 .
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This plant is authorised to export to Canada, United States, Australia, Japan, European Union, South Africa, South America and Central America.
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The Ibérico Pig
Redondo Iglesias has been producing Iberian pork products since its inception in 1920. This breed of pig is native to the Iberian Peninsula and is distinguishable due to its semi-wild state of living.
The Ibérico breed is characterized by its dark skin and dark hooves, which give this pig its locally famous name: pata negra .
Ibérico pigs are raised for over a year and undergo a slow breeding process, which contributes to the product’s characteristic taste, high fat infiltration and value.
Upon their feeding during the last two months, Ibérico pigs are categorized into:
: cereal based feeding
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self-feeding on grass fields
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: self-feeding on fields with acorns, roots and grass
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El Retorno – Our Ibérico Pig Ranch
● Our Ibérico pigs are raised on the best pastures in the province of Extremadura in South-West of Spain. It is on this 1000 hectares land, that we can ensure that their living environment promotes natural breeding.
● It is only through natural breeding that it is possible to achieve the distinct and desired fat infiltration in the muscle. Even though naturally bred, the pigs’ genetics are controlled and guaranteed thanks to our pure Ibérico breed female pigs.
● Between the months of October and February during the montanera season, our Ibérico pigs are sent to the most fruitful Dehesas (holm oak fields) in the southwest of Spain in order to feed on acorns and double their weight.
● It is this crucial step that develops the unique flavour of the Ibérico de Bellota.
Our Ibérico Production Plant
● Candelario is a small, picturesque village in the province of Salamanca. Located in a natural park 1,300m above sea level, it is unique for its beauty and microclimate, creating the ideal conditions for the natural curation of dry-cured hams and sausages.
● In accordance with our long-established family traditions and standards, it is in these natural conditions that our Ibérico de Bellota hams undergo a slow ageing process of over 4 years, and our cereal-fed hams of over 2 and a half years.
● Once cured to perfection, we always manually select each ham to ensure optimal quality and consistency.
Our Product Range: Hams
Serrano (18 months of curation)
Ibérico de Cebo de Campo and Iberico de Cebo (cereal fed - 36 months of curation)
Ibérico de Bellota (50% and 100% pure blood) (acorn fed – 4 years of curation)
Our Product Range: Shoulders
Ibérico Cebo de Campo and Iberico de Cebo (cereal fed - 20 months of curation)
Ibérico de Bellota (50% and 100% pure blood) (acorn fed – 30 months of curation)
Our Product Range: Dry-cured Sausages
Lomo
Chorizo
Salchichón
Ibérico de Bellota – Acorn fed
Ibérico de Bellota – Acorn fed
Ibérico de Bellota – Acorn fed
• • •
• • •
• • •
Ibérico de Cebo de Campo – Cereal fed
Ibérico – Cereal fed
Ibérico – Cereal fed
Serrano
Serrano
Serrano
All dry-cured sausages can be packaged as a whole piece, half piece or sliced
Our Packaging options: Pre-Sliced – Vacuum packed.
Premium Selection
Mini
Maxi
Luxury pack for the most premium references. Just 100% Ibérico Bellota… of course. You deserve this.
No problem to prepare a family meeting. Easy to serve as they come cut on halves (Jamón)
Great view of each delightful slice, easily served as they come cut on halves (Jamón) Perfect amount for a small celebration!
80g. - 100 g. depending on the reference.
120 g. all references
75 g. all references.
Our Packaging options: Pre-Sliced – Protective Atmosphere packed.
Aperitivo
Basic
Fresh
Freshness guaranteed… unstick easily each slice. Like taken from the counter. Whole slice always.
The most classic pack With or without interleave, Whole slice.
I’ve seen it and I want it. Perfect size… “not to share”
80 g - 100 g depending on the references
100 g. all references
40 g. all references
Redondo Iglesias Spain
Redondo Iglesias Canada
Avda Reial Monestir Santa Maria de Poblet, 68 46930 Quart de Poblet - Valencia (Spain) Phone: +34 961 532 880 [email protected]
5800, rue Maurice-Cullen Laval (Quebéc) H7C 2V1, Canada Phone: 450-664-3990 Fax: 450-661-9046
www.redondoiglesias.com