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Complete control

At César Nieto, we have complete control over the entire production process, from the free-range rearing of our pigs to the distribution of our authentic Iberian pork products.

Breeding

At César Nieto we breed all our animals from birth.
We control their lactation stage, their transition from weaning to free-range life in the pasture and the fattening processes during the fattening periods in the field.

Breeding

At César Nieto we breed all our animals from birth.
We control their lactation stage, their transition from weaning to free-range life in the pasture and the fattening processes during the fattening periods in the field.

Feeding

Our pigs feed on acorns and other natural resources of the pasture.
Acorn" pigs are fattened on acorns only. The "fattening" pigs are fattened on cereals, wheat, soybeans, corn and barley.

Feeding

Our pigs feed on acorns and other natural resources of the pasture.
Acorn" pigs are fattened on acorns only. The "fattening" pigs are fattened on cereals, wheat, soybeans, corn and barley.

Slaughtering

César Nieto has its own slaughter centers with exhaustive control of all processes.
Strict hygiene and rigorous compliance with regulations is a maxim throughout all our slaughter and cutting processes.

Slaughtering

César Nieto has its own slaughter centers with exhaustive control of all processes.
Strict hygiene and rigorous compliance with regulations is a maxim throughout all our slaughter and cutting processes.

Curing
in cellar

Our hams are cured in natural cellars for a minimum of 36 months.
The privileged climate of Guijuelo allows natural curing, which provides unique nuances that make up the essence of the original Guijuelo.

Curing
in cellar

Our hams are cured in natural cellars for a minimum of 36 months.
The privileged climate of Guijuelo allows natural curing, which provides unique nuances that make up the essence of the original Guijuelo.

Sales and
distribution

The cycle closes with our
logistics system.
We distribute directly from the factory by means of trucks specialized in the transport of food products. food products.

Sales and
distribution

The cycle closes with our
logistics system.
We distribute directly from the factory by means of trucks specialized in the transport of food products. food products.

The ham process César Nieto

César Nieto has drawn on the vast experience of our master Guijuelo pork artisans to develop our curing method.
A traditional process enhanced by technological advancements, yet still primarily based on the know-how of Iberian ham professionals.

Salting

César Nieto has drawn on the vast experience of our master Guijuelo pork artisans to develop our curing method.

Washing

During this stage, we wash off any excess salt and slowly remove any moisture. This should be done at a temperature of 4-6ºC and a relative humidity of 80-90 %. The process lasts 35-45 days.

Drying

We do this naturally, always under the strict supervision of César Nieto's master pork butchers. Our hams spend 12-14 months in our curing rooms, with optimal ventilation, humidity and temperature conditions.

Maturation

Our hams are matured in larders with a temperature of 15-20ºC and a relative humidity of 60-80 %.

Cala testing

Our hams are tested the traditional way using a cala, a 12 cm instrument made from cow or horse bones. Our master larder keepers make a small incision in the ham by hand, using their sense of smell to certify the quality of César Nieto’s authentic Iberian hams.

Complete control

At César Nieto, we have complete control over the entire production process, from the free-range rearing of our pigs to the distribution of our authentic Iberian pork products.

Breeding

At César Nieto we breed all our animals from birth.

We control their lactation stage, their transition from weaning to free-range life in the pasture and the fattening processes during the fattening periods in the field.

Feeding

Our pigs feed on acorns and other natural resources of the pasture.

Acorn" pigs are fattened on acorns only. The "fattening" pigs are fattened on cereals, wheat, soybeans, corn and barley.

Slaughtering

César Nieto has its own slaughter centers with exhaustive control of all processes.

Strict hygiene and rigorous compliance with regulations is a maxim throughout all our slaughter and cutting processes.

Curing
in cellar

Our hams are cured in natural cellars for a minimum of 36 months.

The privileged climate of Guijuelo allows natural curing, which provides unique nuances that make up the essence of the original Guijuelo.

Sales and
distribution

The cycle closes with our
logistics system.

We distribute directly from the factory by means of trucks specialized in the transport of food products. food products.

The ham process César Nieto

César Nieto has drawn on the vast experience of our master Guijuelo pork artisans to develop our curing method.
In our salting process, the hams remain completely covered with salt in chambers with controlled temperatures between 0 and 5ºC and humidity between 70% and 90%.
During this stage, we wash off any excess salt and slowly remove any moisture. This should be done at a temperature of 4-6ºC and a relative humidity of 80-90 %. The process lasts 35-45 days.
We do this naturally, always under the strict supervision of César Nieto's master pork butchers. Our hams spend 12-14 months in our curing rooms, with optimal ventilation, humidity and temperature conditions.
Our hams are matured in larders with a temperature of 15-20ºC and a relative humidity of 60-80 %.
Our hams are tested the traditional way using a cala, a 12 cm instrument made from cow or horse bones. Our master larder keepers make a small incision in the ham by hand, using their sense of smell to certify the quality of César Nieto’s authentic Iberian hams.