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The Iberian acorn chorizo from the house of Faustino Prieto is made following the traditional recipe of the family. Using natural ingredients and minimal additives. Paprika de la Vera D.O., whole garlic, pepper, salt and lots of love.
This Iberian acorn chorizo comes from the pigs that make up the livestock of the Prieto family. They are animals that have been born and raised in the pastures owned by the family in Cespedosa de Tormes. The Iberian acorn-fed pig is fed exclusively with the pastures and fruits offered by the pasture. Having during the season of acorn montanera enough to fatten about 80kgs in just over four months.
All the Iberian acorn-fed sausage that makes up this batch is seasoned and cured in the family's facilities in Cespedosa de Tormes.
The acorn-fed sausage and the Iberian ham Faustino Prieto has the following awards:
In addition, its livestock has been recognized by AECERIBER with the 2nd NATIONAL PRIZE TO THE MATERNAL INDEX OF IBERIAN GENETICS 2017 and THE BEST REGIONAL LOT OF IBERIAN FEMALES 2017 in the VI interregional morphological contest of select Iberian pigs.
(The price does not include the possible decoration)
Specific References
Product Sheet Notice
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Jamones Faustino Prieto de Salamanca are artisan producers of hams, shoulders and sausages of first quality using traditional methods with the best specimens of Iberian pigs raised in freedom of pigs raised by them. They make their customers happy with top quality Iberian products such as Iberian hams, Iberian shoulders and Iberian sausages.
The Iberian pig is their world and they control the life of all their pigs, from birth, growth in the pasture raised in freedom feeding naturally and with feed made by themselves. One of the key factors that distinguishes us is that we ensure that the taste of hams, shoulders, sausages, sausages, morcones, etc., is always the same. For Faustino Prieto, it is essential to maintain an adequate and equal diet from the gestation process of the pigs, that is why we built our own mill to make our own 100% natural feed.
The generation of Faustino Prieto in Salamanca was a generation of dedicating a lot of time to work, with a lot of tenacity and effort. They started in village fairs and ended up at the Milan Gastronomy Fair.
Cespedosa de Tormes has special conditions that make it the most suitable enclave in the world for the ham industry. Its location, altitude, winds and climate favor both pig breeding and curing sausages.
The fields, pastures and farm are located at 1,200 meters high between Cespedosa del Tormes passing through different farms feeding freely.
From April to October they feed on grass, roots and our natural feed and from October to March, during the montanera, they do it mainly on acorns both in our farms and in other specific acorns.
All our sausage, hams and shoulders are cured in natural dryers except for hams that spend 3 or 4 months in artificial dryer. The hams go through a very delicate stage of their curing after salting and need very constant humidity and temperature conditions so that the quality of the final product is perfect.
Faustino Prieto's Iberian acorn-fed chorizo is made with natural ingredients following the family's traditional recipe. It comes from pigs raised in its own pastures and has won several awards. Its livestock has also been recognized by AECERIBER.
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