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11 TESOROS IBÉRICOS: where the dehesa, nature and time come together
A journey to the origins of our Ibérico products, from the dehesas of the south-western Iberian Peninsula to the curing cellars at the foot of the Sierra de Béjar.
Some products have a story to tell long before they reach our table. A story that begins in nature, continues through generations of expertise and finds one of its greatest allies in time.
At 11 TESOROS IBÉRICOS, we want to share that story and introduce you to the very essence of Ibérico: the origins of our products, the importance of the breed, the animals’ diet and the exceptional surroundings in which our products are prepared and cured.
Behind every ham, every shoulder and every piece of cured sausage lies a process in which nature and tradition play a fundamental role.
The dehesa: where it all begins
Our Ibérico products originate in the dehesas of the south-western Iberian Peninsula, a unique ecosystem where holm oaks, cork oaks, Portuguese oaks and vast stretches of natural pasture coexist.
These dehesas extend across the provinces of Salamanca, Cáceres and Badajoz, as well as parts of Zamora, Segovia, Ávila, Toledo, Ciudad Real, Seville, Córdoba and Huelva.
Here, Ibérico pigs find natural foods that form part of their diet: acorns, herbs, grasses, fungi and tubers.
The dehesa is more than simply the place where the animals are raised. It is a living landscape, shaped over centuries by livestock farming traditions and a particular understanding of the relationship between people, animals and nature.
The importance of the Ibérico breed
Not all Ibérico products are alike. Breed and diet are two of the factors that help define the characteristics of each product.
At 11 TESOROS IBÉRICOS, we offer products from pigs with different percentages of Ibérico breeding:
- 100% Ibérico breed, from animals whose two parents are purebred Ibérico pigs.
- 75% Ibérico breed, resulting from crossing a 100% Ibérico pig with a 50% Ibérico pig.
- 50% Ibérico breed, resulting from crossing Ibérico animals with other authorised breeds.
This diversity allows us to offer different expressions of the Ibérico tradition, while respecting the distinctive qualities of each product.
Diet: the value of nature
Diet is another essential pillar of our Ibérico products.
For acorn-fed pigs, particularly our 100% and 75% Ibérico breed selections, the dehesa provides a vital part of their food during the montanera season.
Acorns, produced by holm oaks, cork oaks and Portuguese oaks, take centre stage, alongside pasture and other natural resources found in the landscape.
Our 50% Ibérico breed selection, meanwhile, includes pigs whose diet is based on cereals.
Each type of diet, together with the animal’s genetics and the subsequent preparation and curing process, helps develop the individual characteristics of each piece.
At the foot of the Sierra de Béjar: where time takes on meaning
If the dehesa is where the story begins, curing is one of the most important stages of the journey.
Our products are prepared and cured in the Salvatierra area of Salamanca province, at the foot of the Sierra de Béjar.
Situated more than 1,000 metres above sea level, this is a place whose natural conditions have long been associated with the production of cured meats.
Here, the landscape and climate are part of the identity of our Ibérico products.
Winters are long and very cold, while summers are shorter and warmer. This pronounced contrast between the seasons helps create the conditions needed for slow, carefully controlled curing.
Climate, salt and the art of patience: the essence of a 100% natural product
One of the most remarkable features of this area is the influence its climate has on the traditional preparation of our Ibérico hams and shoulders.
The low temperatures of the long winters allow for a salting process carefully tailored to each piece, achieving the balance needed for preservation and subsequent maturation.
Yet one principle lies at the heart of the 11 TESOROS IBÉRICOS philosophy: offering 100% natural hams and shoulders, with no added preservatives or antioxidants.
This choice reflects our approach to Ibérico products. Rather than artificially extending their shelf life through additives, we seek to preserve their authenticity, honouring their origins in the dehesa and the qualities nature brings to every piece.
Salt, natural curing conditions and time are the defining elements of this process. It is a traditional approach that allows each ham and shoulder to develop its own character gradually, with naturalness remaining one of its essential values.
Then comes time.
During this time, each piece undergoes a slow, natural transformation, developing its aromas, texture and the distinctive nuances that make every ham and shoulder unique.
Curing is not simply a matter of letting the months pass. It requires knowledge, observation, experience and, above all, respect for the pace of each piece.
It is a combination of artisan tradition, natural conditions and patience that cannot be rushed.
At 11 TESOROS IBÉRICOS, we believe that the true essence of our hams and shoulders lies in precisely what we choose to preserve: their origins, their natural qualities and the time they need to reach their ideal level of curing.
Tradition and expertise in every piece
Producing an exceptional Ibérico product demands care at every stage.
From selecting the pieces to salting, resting, drying and maturation, every stage plays an essential part.
Of particular importance is the expertise of those who have learnt to understand how the products develop: observing their appearance, assessing their texture and recognising their aromas.
This know-how, passed down and refined over the years, makes it possible to guide each piece towards its ideal point of curing.
A tradition that forms part of the gastronomic heritage of our region.
11 TESOROS IBÉRICOS: an invitation to discover our origins
At 11 TESOROS IBÉRICOS, we want to introduce you to an approach to gastronomy in which origins matter, nature plays a leading role and time is respected.
Our hams, shoulders, lomos, lomitos, chorizos and salchichones offer different ways to enjoy this tradition.
Every product has its own personality, yet all share a connection with Ibérico culture and the land from which they come.
That is precisely why we have created this blog: to share knowledge, explore fascinating details, explain traditional production methods and help you appreciate the small touches that make every product distinctive.
Because enjoying Ibérico also means knowing its story.
Welcome to 11 TESOROS IBÉRICOS.
Nature provides the essence. Tradition and time do the rest.