Selected loins of acorn iberian porks in the campaign from January to April. Considered one of the noble parts of the Iberian pork.
Selected loins of acorn iberian porks in the campaign from January to April. Considered one of the noble parts of the Iberian pork. After being macerated between 3 and 5 days, pieces are stuffed into a natural gut, and spend a few hours in a wooden bell, where charcoal of holm oak is burnt slowly. That process dry the product slightly and gives a delicate bouquet. Extraordinary smell.
The extraordinary quality of its production, its consistency throughout the years and its corporate dimension turn BEHER into one of the main companies of the sector. This year, Duns & Bradstreet included the company in their ranking as one of the main Spanish companies due to its solvency, while other specialized publications consider the company to be one of the six greatest Spanish companies dedicated to Ibérico. All this thanks to its participation in 2% of the total market, to its exports to more than fifteen countries (en Europe, Asia, Oceania and America) and to the international recognition that the awards received by BEHER throughout all these years represent.