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Behera SA ,located in GUIJUELO, is a family business dedicated to the crafting of the most exquisite Iberian hams and sausages.
Dynamic because of its geographical location, our company qualified for its facilities and experience of more than 75 years, provides high quality products.These products are made from pigs PURA IBERICA, from the Iberian Peninsula which is unique in the world.
Curing ham is done with utmost care ensuring a delicious flavor and unmistakable aroma. Making a selection of purebred Iberian pigs, are bred in our estates who hold the title of "Health and Safety Special", thus fulfilling the highest demands for Health and Hygiene standards.
At present, without losing its flavor, we processed ham and sausage in modern facilities accredited by the EEC.
When you consume a product Beher, you will not only enjoy its taste and aroma but also feel and see for yourself why Beher has been garnering several awards for years.
- 5 Gold Medals at the Third International IFFA 1995
- 9 Gold Medals at the Third International IFFA 1998
- 10 Gold Medals in the international IFFA 2001 FRANKFURT (Federación Alemana de la carne) FRANKFURT (German meat)
- NATIONAL QUALITY AWARD FOR HAM IBERIAN - Sanja 2001.
Jamon Iberian Bellota (GOLD LABEL)
Our Gold Label ham comes from pigs diet of acorns. Gold Label is capable of satisfying the most exquisite tastes.
Our pieces are numbered and checked by the Appellation of Origin "HAM FOR GUIJUELO.
The consumption of this product REDUCE THE LEVEL OF CHOLESTEROL because their fats are unsaturated.
MAKING PROCESS
Piece obtained from the rear of the Iberian pig, bred in our Farms Health Protection Special "The Jaral" and "The Valhondos", both in the province of Salamanca.
In these farms, the pigs run around freely feeding on grain and pasture under strict sanitary control, until they derive an approximate weight of 80 to 90 Kgs and are taken to mountain Dehesas in Salamanca, Extremadura and Andalusia, where the pigs will be completely fed by "Acorns" and pastures until the ideal weight for slaughter (approximately 170 kg.).
The exercise conducted by the animal in search of food, causes it to strengthen your muscles, especially your extremities (Hams and pallets) that are mentioned here.
Since birth to the slaughtering of pigs, passed 18 to 22 months or so. Hams, after the long process of maturation and with a slow healing craft from 24 to 36 months, are the best standards of consumption.
This ham is known for its fine leg finished in black hoof, his diamond and the outer layer of fat from a pale yellowish color and subtlety to the touch.
IDEAL Gift
These hams can be bought boned and vacuum packed.
The consumption of this product REDUCES THE LEVEL OF CHOLESTEROL because their fats are unsaturated.
In addition to our Iberian ham from acorn Gold Label, we selected two other grades of Iberian ham, depending on the amount of acorns and time of the pig Mountain: Iberian Ham Red Label. Healing of 18-24 months. Weight, 6 to 8 kg. Iberian ham from acorn Black Label. Healing of 20-28 months. Weight, 6 to 8 kg.
OTHER PRODUCTS IBERIAN Beher:
Palette of Iberian acorn.
Beher cares with maximum care and control those premises which it considers essential to get a piece of exquisite palette. Así, obtenemos un producto final con las siguientes garantías: Thus, we get a final product with the following guarantees:
- Long stylized pieces with the bone and the hoof very thin, with the correct amount of fat, fat, soft and bright, attractive color to the cut, candy, veteadas and exquisite aroma and flavor.
- Continuity and regularity of the product over time.
Elegant and meticulous presentation of the packaging, labeling and product information. Depending on the amount of acorns and pork Mountain time we select the following qualities, healing and weights:
- Palette of Iberian acorn. Healing of 14-20 months.
Lomo Embuchado Iberian acorn
El spine has a prominent place among the parties that are considered noble in the pig. This piece is available throughout the animal's body, forming the same context with the backbone (spine and ribs). For every animal you have two pieces, which once cut and shaped with great care, go to section Adobe, which is stuffed into natural casing in order to maintain all the qualities developed during healing. Period of healing: 3 to 5 months.
Chorizo Cular Puro Iberian
Test and analyzed on the basis of the meager Iberian pig. Once selected, after the fat was removed and after it was cooled, are passed by the chopper to get rather thick slices, which give the court striking. Once a homogeneous mass, was also sunk by vacuum, avoiding any kind of hoquedad interior. Period of healing: 4 to 6 months.
Salami Iberian acorn
Like sausages earlier, its meager share of the Iberian pigs Behera. The key difference here is that it does not take part paprika, but other products. It is distinguished by the tone to the blanquecino court. As for his drawing, is performed in cular casing for the coarse pieces (with a weight of between 900 grams and 1.1 kg) or tissue type, embossed in fiber casing (with a weight of between 400 and 450 g, and a caliber of 36 mm).
Pure Iberian sausage
Constructed from selected meat and chopped finer. Is embedded in fiber casing. As cured product is ideal, but it is also delicious as a sweet fried or grilled for a grilled.
Iberian bacon dressed
Bacon from the belly of pork cuts in some form triangular pieces which have between 1.5 and 2 kg in weight, and adhering to carry the party's slim belly of the animal. Once properly chilled and cut up in a bath of marinade. It was subsequently taken to the dryers, vacuum-packed to be cured once and coated with a showy red mesh, resulting in a finished product and striking excellent, very characteristic of Behera. The bacon can also be served with tacos and cut with the same surface earlier.
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