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Iberico Suckling Piglet

comprar cochinillo iberico

“The Iberian suckling pig and white suckling pig generate two totally different meats. It is true that sacrificing a piglet when it weighs only about five kilos, knowing that a year and a half later, it will give infinitely more delicious kilograms (between 172 and 182) gives you a guilty feeling. It looks like a complete waste of money. But then, if a fatty pork meat is not used, the result of “tostón” (roasted suckling pork) will be absolutely mediocre, as with most gorrinos (99% of those sold in restaurants). Indeed, one of the differences of Iberian suckling pork is that it provides three layers and so many other palatal sequences. The exterior, evenly crispy, reminds you of the noblest “chicharrones”. An intermediate one, between the skin and meat, stores trembling fat, juiciness and succulence. And third, the fleshy layer, more tender, clean-cut, covered with fat, determines the texture and flavor, that in the last of these cases is considerably more exquisite.“
Rafael Garcia Santos

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Quiénes somos

Pais de Quercus es una asociación de productores y ganaderos extremeños que te llevan a casa las mejores carnes de la dehesas del suroeste de la península ibérica.

Horario: de 10:00 a 14:00 y de 16:00 a 19:00 de lunes a jueves y de 10:00 a 15:00 los viernes.

Tef: 924 27 69 53

 

¿Por qué congelamos la carne?

Los cerdos ibéricos alimentados de bellotas y hierbas de la dehesa son sacrificados exclusivamente durante los meses de enero, febrero y marzo que es cuando termina la temporada de aprovechamiento de la bellota, tambien llamada "montanera". Durante esos tres meses País de Quercus envasa y ultracongela (-41ºC)  todas las carnes de la campaña para que puedas disfrutar de ellas durante todo el año sin que las mismas sufran ningún detrimento de calidad.

 

 

Disfrutalo en tu casa

de la Dehesa a tu casa en 2 o 3 días *. (*Capitales de provincia)

Solo enviamos a España y Portugal 

 

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