With a livestock legacy that goes back several generations, the firm Señorío de Montanera celebrates 25 years positioned as the leader in pure Iberian ham from the DOP Dehesa de Extremadura. Constituted by a group of livestock partners specialized in the conservation of the 100% Iberian breed, it has its own pastures in Extremadura, Andalusia and the Portuguese Alentejo, where its acorn-fed purebred Iberian pigs are naturally raised, selected and controlled from its origin. After an artisan process of elaboration and maturation, each piece is unique.
To celebrate its anniversary, Señorío de Montanera has decided to pay homage to its origins and remember one of the milestones that have marked its history, since it was one of the first actions with which it became known to the public: the sale of a 100% complete Iberian pork –also available in halves– at the end of the montanera period, with the subsequent shipment of each of its pieces (cured products) periodically and individually, as the maturation times of each one of them are fulfilled. they. In this way, with the so-called Club del Cerdo Ibérico, it is possible to enjoy the different traditional Iberian flavors just as it was done in the past, when the fruits of the slaughter gradually arrived at the family table.
The Señorío de Montanera Ibérico Club is an offer with limited availability, only until March 31. The customer can choose between receiving the whole pig (32 kg of pure acorn-fed Iberian pork, €1,125) in seven shipments, or the equivalent of half a pig (21 kg, €625) in four shipments. The products will be received periodically, from the spring of this year –beginning with 100% Iberian acorn-fed sausages– until November 2023 –the final point will be the superb DOP Dehesa de Extremadura Iberian ham–. With this purchase system, the consumer benefits from savings of between 30 and 40% on the market price of the total number of products shipped, if they were purchased separately.
If the whole pig is purchased, the first of the seven deliveries will take place between May and June 2021 and will consist of two chorizos vela (200-250 g/ud.), two sausages vela (200-250 g/ud.) , two sobrassadas (300 g/unit), two black puddings (400 g/unit) and a cured prey (350 – 400 g/unit), the latter called Iberian acorn-fed tenderloin and made with a traditional Extremaduran dressing. Then, in July 2021, the client will receive a cular salchichón (1 – 1.1 kg), a cular chorizo (1 – 1.1 kg) and a sausage sirloin (300-350 g). In October 2021, you will receive a morcón (800-900 g), cured in a natural cellar for more than six months, and a double loin (1 kg – 1.1 kg), one of the great treasures of Extremadura gastronomy whose recipe traditional has been recovered exclusively by Señorío de Montanera. In 2022, two 100% Iberian acorn-fed shoulders DOP Dehesa de Extremadura will be received, weighing approximately 5 kg each (one in June and one in November), and, finally, in 2023 (one in June and one in November), two 100% Iberian acorn-fed hams DOP Dehesa de Extremadura, each weighing 7.5 kg, a premium quality jewel that represents centuries of tradition and know-how.
In the event of purchasing half a pig, four shipments will be made: May-June 2021 (two chorizos vela (200-250 g/unit), two sausages vela (200-250 g/unit), two sobrassadas (300 g/unit), u.), two black puddings (400 g/ud.), a cured prey (350 -400 g/ud.), a cular sausage (1 – 1.1 kg) and a cular chorizo (1 – 1.1 kg) ; October 2021 (an 800-900 g morcón and a 1-1.1 kg double loin), November 2022 (the 5 kg shoulder) and November 2023 (the 7.5 kg ham).
A design sheet inspired by the Dehesa
To detail the content of each of the shipments, Señorío de Montanera has prepared a beautiful explanatory calendar that the client receives together with the first delivery. For this, he has had the collaboration of the young illustrator Silvia Tack, specialized in gastronomic drawing, who has been inspired by the aromas and colors of the pasture, the last natural forest in the Mediterranean. In the delicate illustration, leaves of rockrose, charneca, mastic, juniper, jaguarzo and rosemary surround an Iberian pig, which feeds freely on acorns from hundred-year-old holm and cork oaks. A tribute to the nature of a unique ecosystem.
In the words of the author, “the artisan product is mainly origin and environment, and these two conceptual axes are the ones that have served to build the illustration. Nature as a differentiating value, not just any nature, ours, from which our Iberian pigs and from which we also eat”. The illustration is presented as an insert (A5 size) and also in a print format (A3 size, on a 100% sustainable PEFC-certified paper with a natural texture), perfect for framing and decorating a special corner of the kitchen.
Born in Valencia in the 90s, Silvia Tack studied Fine Arts and a Master’s Degree in Design and Illustration that allowed her to work as a graphic designer in different studios and agencies in Madrid, where she had contact with the world of gastronomy and cooking. recurring themes of his work. Her ‘delicious’ culinary illustrations –products, still lifes or everyday scenes around a table–, recognizable by their particular organic lines and very defined color palette, are simple as well as conceptual and very informative. Currently, Silvia works independently on editorial, personal or product design projects.
Prices
Price: Complete (32 kg of meat and processed products), 1,125 euros. Possibility of payment in 12 months (95.29 euros/month; €1,143.43) and in 18 months (64 euros/month; 1,152 euros). Half a pig (21 kg of meat and processed products), 625 euros. Possibility of payment in 12 months (52.94 euros/month; 635.24 euros) and in 18 months (35.56 euros/month; 640 euros).
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