In much the same way I have learnt that
the true products of our Iberian pork can also only be made slowly. You
must wait patiently for the pig to reach an appropriate age so that the
resulting ham and loin are truly excellent in quality.
The pigs themselves have lived in the pastures for a considerable period
of time during which they have slowly developed in the freedom of the
fields. Later, one must take time to cure the ham and each piece should
stand out in the cellar, like wine and should only reach our dining
table once it has been tasted and its maturity and aroma tested.
We wish to produce our products with this slow, craftsman philosophy
so that they are never rushed in order to enjoy the pleasure and satisfaction
that comes with all work well done and that you can savour.
