Discover
Ibéricos COVAP
the origin
of your piece

Our Pork Hams and Shoulders are a truly exclusive pleasure, because only a limited number of pieces are selected for this line. If you are reading this it is because you have one of our precious pieces in our hands, the traceability of which we can guarantee thanks to our closed production cycle.

This authenticity is guaranteed by the Ibérico Standard.

Localiza el código del jamón o paleta. Trazabilidad Ibéricos COVAP
Locate

The black band on your bone-in dry-cured pork ham or shoulders.

Introduce el código del jamón o paleta. Trazabilidad Ibéricos COVAP
Enter

The code that appears on the piece's band below.

Descubre el origen de tu pieza. Trazabilidad Ibéricos COVAP
Discover

The entire process from is origin until it reached your hands.

Enter your code here
 
See the origin
Fecha de nacimiento. Trazabilidad Ibéricos COVAP
Date
of Birth
Trazabilidad Ibéricos COVAP

The pork that produced the pieces that you can enjoy belong to one of our farmers’ herds and was born on (dia)

Fecha de entrada en montanera. Trazabilidad Ibéricos COVAP
Montanera
start date
Trazabilidad Ibéricos COVAP

On (dia) the pork began the Montanera stage. The Montanera stage is that magical moment that takes place between the months of November and March, in which grasses and ripe acorns feed our pork, transferring all their organoleptic and healthy qualities to the ham: oleic acid, proteins and natural antioxidants.

Fecha de entrada en montanera. Trazabilidad Ibéricos COVAP
Fecha de salida de montanera. Trazabilidad Ibéricos COVAP
Montanera
end date
Trazabilidad Ibéricos COVAP

On (dia), this animal ended its Montanera stage and its natural upbringing in those unique pasturelands where it can roam freely, resulting in higher-quality meat with incomparable texture and juiciness.

Fecha de entrada en salazón. Trazabilidad Ibéricos COVAP
Salting
start date
Trazabilidad Ibéricos COVAP

On (dia), the piece enters a salting process for its natural, traditional and age-old conservation. This adds a touch of flavor with low salinity, to allow the sweetness of the acorns from our pasturelands to express itself above all else.

Fecha de entrada en salazón. Trazabilidad Ibéricos COVAP
Fecha de salida de salazón. Trazabilidad Ibéricos COVAP
Salting
end date
Trazabilidad Ibéricos COVAP

On (dia), when the piece has its perfect amount of salt, it is ready to enter our natural cellars to be cured.

Fecha de entrada en bodega. Inicio de la curación. Trazabilidad Ibéricos COVAP
Curing
Start date
Trazabilidad Ibéricos COVAP

On (dia), the time for extreme artisanal care and patience has come: slow and unhurried curing in our natural cellars surrounded by a privileged climate, where our Master pork Ham Makers control every aroma, the exact amount of salt, and the optimal curing temperature to create a unique product

Fecha de entrada en bodega. Inicio de la curación. Trazabilidad Ibéricos COVAP
Fecha Final de curazión. Trazabilidad Ibéricos COVAP
Curing
End Date
Trazabilidad Ibéricos COVAP

On (dia), the curing process ends. The natural curing process over time awakes aromas and flavors, transforming each piece into an exceptional pleasure. This is the moment when the Master pork Ham Maker perceives that the product is at its best point, sealing a flood of sensations inside that will be revealed with the first cut into it and every time it is tasted.

tipo de alimentación. Trazabilidad Ibéricos COVAP

1 | Feed

Ibéricos COVAP

alimentacion

2 | Breed

Trazabilidad Ibéricos COVAP

raza

Días en montanera. Trazabilidad Ibéricos COVAP

3 | Days of Montanera

Ibéricos COVAP

66 días

4 | Estate

Ibéricos COVAP

finca

Añada de la pieza. Trazabilidad Ibéricos COVAP

5 | Year of Production

Ibéricos COVAP

Campaña

Fecha de nacimiento. Trazabilidad Ibéricos COVAP
Date
of Birth
Trazabilidad Ibéricos COVAP

The pork that produced the pieces that you can enjoy belong to one of our farmers’ herds and was born on (dia)

Fecha entrada en montanera. Trazabilidad Ibéricos COVAP
Salting
start date
Trazabilidad Ibéricos COVAP

On (dia), the piece enters a salting process for its natural, traditional and age-old conservation. This adds a touch of flavor with low salinity, to allow the sweetness of the acorns from our pasturelands to express itself above all else.

Fecha entrada en montanera. Trazabilidad Ibéricos COVAP
Fecha salida montanera. Trazabilidad Ibéricos COVAP
Salting
end date
Trazabilidad Ibéricos COVAP

On (dia), when the piece has its perfect amount of salt, it is ready to enter our natural cellars to be cured.

Fecha entrada salazón. Trazabilidad Ibéricos COVAP
Curing
Start date
Trazabilidad Ibéricos COVAP

On (dia), the time for extreme artisanal care and patience has come: slow and unhurried curing in our natural cellars surrounded by a privileged climate, where our Master pork Ham Makers control every aroma, the exact amount of salt, and the optimal curing temperature to create a unique product

Fecha entrada salazón. Trazabilidad Ibéricos COVAP
Fecha salida salazón. Trazabilidad Ibéricos COVAP
Curing
End Date
Trazabilidad Ibéricos COVAP

On (dia), the curing process ends. The natural curing process over time awakes aromas and flavors, transforming each piece into an exceptional pleasure. This is the moment when the Master pork Ham Maker perceives that the product is at its best point, sealing a flood of sensations inside that will be revealed with the first cut into it and every time it is tasted.

Cebo de campo. Trazabilidad Ibéricos COVAP

1 | Feed

Ibéricos COVAP

alimentacion

2 | Breed

Ibéricos COVAP

raza

Añada de la pieza. Trazabilidad Ibéricos COVAP

4 | Year of Production

Ibéricos COVAP

Campaña

5 | Estate

Ibéricos COVAP

finca