Eìriz has a very significant family story that began more than 200 years ago.
This family has always given priority: all the friendship with its own clients, all the quality of the Iberian mandria, 100% pure, with a product and a very personal and particular service.
The fruits of these offerings are the continuity in this very competitive market in Spain, which lasts almost 200 years of hard and meticulous work, based on the simplicity and simplicity of the production in the sense of high quality and unique Eìriz .
Difference between Pata Negra and Serrano Ham
The difference between Pata Negra Iberian Prosciutto and Serrano Ham mainly depends on the breed of maiale and its food.
The food of the maiale is decisive for the taste of the prosciutto. The 100% Bellota Iberian prosciutto, the most precious part of the Iberian prosciutti, is distinguished by the only use of ghiande during the ingrasso phase allo brado, and this particular diet that greatly influences its inconfondibile taste of Pata Negra and its sulla particular consistency.
The food used to produce Serrano Ham is often fed mainly with mangimi during the ingraining phase.
It is on the basis of this nutritional diversification that prosciutto is subsequently classified into three different categories.
Acorn
It presents the elite product and comes from grass-fed animals in the forests of the Dehesa.
Macellation is only available when a period of adequate feeding is guaranteed exclusively based on ghianda and the laughter of animals in the woods.
The acidic composition of the grass riflette in stretta misura quella della ghianda, cioè maggiore ricchezza in acidi grassi monoinsaturi, oleico in particular. In fact, this special food shows the songs of “Ulivo con zampe”.
Il Bellota has important nutritional properties: it is rich in oleic acid, the strength of extra virgin olive oil, and insaturi grass, which is famous for being “good for the heart”. If characterized by the powerful, deep and intense color, by the muschioso aroma more morbid, by the taste travolgente by intensity and persistence.
The product is controlled by the Enti that evaluates the content of the acidic grass and whose value, minimum and maximum, are provided annually by the Spanish Ministry of Agriculture.
Field Bait
The product that derives from animals, the food provided is based on its quality, but is integrated with traditional management.
Bait
These prosciutto come from animals fed exclusively with traditional mangimi and allevati in intensive mode.
