{"id":152,"date":"2020-05-21T08:23:22","date_gmt":"2020-05-21T08:23:22","guid":{"rendered":"https:\/\/lossantosibericos.com\/?page_id=152"},"modified":"2020-12-07T13:02:05","modified_gmt":"2020-12-07T12:02:05","slug":"los-santos","status":"publish","type":"page","link":"https:\/\/lossantosibericos.com\/en\/los-santos\/","title":{"rendered":"Los Santos"},"content":{"rendered":"
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We are producers in Salamanca (Guijuelo), from a village called LOS SANTOS, hence our name.<\/p>\n

We were born with the aim of producing and commercialising our family's artisanal products, so that the rest of the world gets to enjoy products of excellent quality. All our products come from Ib\u00e9rico breed, our production processes are totally artisanal and this is noticeable on the palate upon tasting our products.<\/p>\n

La comercializaci\u00f3n de nuestros productos la realizamos desde nuestra f\u00e1brica en Canet de Mar (Barcelona), y los distribuimos por todo el territorio espa\u00f1ol, tambi\u00e9n exportamos nuestros productos pr\u00e1cticamente a todo el mundo.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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LEARN ABOUT OUR PROCESS<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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LA DEHESA<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Our pasture land, \u201cla dehesa\u201d, is populated by centenary holm oaks and cork oaks, our pigs graze freely in the Dehesa, during the montanera period (last phase of rearing) the animals get to roam more than 14 km a day to find acorns, their main food source. This \u201cfitness regime\u201d performed during their daily grazing provides the animals with muscle- and bone-strengthening, resulting in an excellent meat flavour at the end of the production process.<\/p>

Acorns contain a high level of monounsaturated fatty acids, this influences the reduction of LDL cholesterol in the blood. They are also a source of vitamin E, and have a high antioxidant function. Thus, our products are a great ally for your health.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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HAM MOLDING<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Only those hams which meet the health and quality criteria are selected. The amount of fat and weight are essential factors in selecting the best pieces.<\/p>

Before starting the production process, the temperature of each piece is verified and they are classified according to size. Profiling and molding is carried out with the previously selected pieces, in order to achieve the perfect shape for the next step of the production process.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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SALTING<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The freshly cut hams are given a light massage with nitrifying salts in a drum to ease the penetration of the salt. After that, the salting begins by completely covering the pieces with sea salt at a controlled temperature to guarantee the correct process.<\/p>

The salt will favour the dehydration and the conservation of the meat. The duration of the salting will depend on the weight of the hams.<\/p>

Once this time has passed, the hams are washed to desalt them, rinsing them with water will remove the excess of external salt.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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RESTING PERIOD<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The purpose of this stage is to achieve a perfect homogeneous distribution of the salt inside the ham, while achieving a slow and gradual elimination of surface water.<\/p>

On the outside of the ham, the microbial flora will be affected by the environmental humidity conditions, observing a growth of the fungal flora.<\/p>

The hams are kept at low temperatures (between 0\u00b0 and 6\u00b0 degrees Celsius) and a relative humidity of 70%- 95%.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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DRYING<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In this stage, the ham continues its dehydration process. The temperature is increased and the relative humidity is decreased progressively. The hams are moved to a \u201csecadero\u201d, a natural cellar, to allow the drying and maturation process to be completed.<\/p>

A mandatory olfactory test, \u201cla cala\u201d, is carried out. It is used to detect, through smell, possible defects that the \u201cJam\u00f3n\u201d or \u201cPaleta\u201d may have, before the products reach the final consumer.<\/p>

It is very important to know the exact spots and depth where to insert the \u201ccala\u201d, a long sharp needle, to ensure that after puncturing , neither air nor parasites can damage the ham.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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FACILITIES<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Currently we have our annual production limited to 40,000 Ib\u00e9rico pigs, this means 80,000 shoulders and 80,000 hams, and many other by-products such as sausages and meats.<\/p>

At our Canet de Mar facilities, we carry out more than 50 shipments every day (approximately, we distribute more than 1,000kg of Ib\u00e9rico products. All products are distributed through our own fleet.
We also produce and pack more than 2,000 sliced sachets daily.<\/p>

We supply to more than 300 retailers between restaurants, hotels, shopping centers and supermarkets monthly.\u00a0<\/p>

We have our own export platform for distributors and large accounts from other European countries.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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REGULATIONS AND SANITARY RECORDS<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Awards and partnerships<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Our company has a team of 10 to 21 people<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\tThanks to the fact that we are our own manufacturers, we can reach all possible sales channels, some of them are:\n