Pata Negra Bellota palette from Cortes de la Frontera, in the valley of the Guadiaro River. A 100% Iberian acorn shoulder from purebred Iberian pigs that the Rodriguez family cures on their farms in the Serranía de Ronda in Malaga. These farms are recognized for the abundance of holm oaks and cork oaks thus allowing a greater richness of acorn in the feeding of the animals.
The strong acorn flavor of the ARO Iberian shoulder is its hallmark. An artisan acorn shoulder cured in a traditional way for a minimum of 24 months in the dryers of the Ibéricos Aro company in Cortes de la Frontera.
(The price does not include the possible decoration)
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Ibéricos Aro in Cortes de la Frontera, Malaga, produces exclusively 100% Iberian acorn products from its own livestock. Pure Iberian pigs raised on their farms in Cortes de la Frontera, in the Serrania de Ronda. Cortes de la Frontera has a privileged location in the Natural Park of the Sierra de Grazalema and the Natural Park of the Alcornocales.
In a municipality surrounded by Mediterranean forest, with a large number of cork oaks and holm oaks, the diet rich in acorns is guaranteed for the Iberian pigs that the Rodríguez family raises in these spectacular places.
The physical exercise of the animals in a landscape of Serranía with a feeding of abundant acorns allows to obtain an Iberian ham of unique quality.
It is not usual to find outside the large Iberian producing regions, a 100% artisanal and quality 100% Iberian acorn-fed ham. In Ibéricos Aro, the Rodríguez family has been betting for two generations on the quality of their livestock and on curing according to the traditional method of the Sierra de Ronda.
The acorn-fed ham of Ibéricos Aro and its 100% Iberian shoulder of acorn have the seal of guarantee Sabor de Málaga and the recognition mark Natural Park of Andalusia. Both represent an extra endorsement of the artisan elaboration of Iberian products in the province of Malaga.
In Ibéricos Aro the Iberian acorn-fed sausage that we all know is made; 100% Iberian Bellota loin, chorizo and acorn-fed sausage. In addition, some of the best delicatessen of Malaga cuisine are produced; The Iberian Bondiola de bellota, Los Chicharrones friritos de Bellota, or the Zurrapa de Lomo ibérico de Bellota.
The Iberian acorn-fed Bondiola is the head of loin marinated and cured in a traditional way. The chicharrones, come from the bacon of the Iberian pig. Zurrapa is an Iberian loin fry. There are 3 unique dishes of the cuisine of the Serrania de Ronda.
You can consult our entire catalog of acorn-fed Iberian ham at the best price and preselected so that you can get your choice 100% right.
In the Sierra de Aracena and Picos de Aroche, the municipality of Cala stands out with large pastures that facilitate a diet rich in acorns for Iberian pigs.
Manuel Romero, father and son, take care of the curing of each Iberian ham coming exclusively from the animals that they raise in more than 3000Ha of holm oaks.
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