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Cookies Policy

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Cookies policy

 

This website is owned by País de Quercus s.l.,  Avd. Joaquín Sánchez Valverde, 20 - 06006 - Badajoz, Spain - C.I.F. /V.A.T. B06434070

 

The use of this website is subject to the following conditions of use. We kindly ask you to read them carefully. The fact of accessing this website and using the materials contained in it implies that you have read and accept, without reservation, these conditions.

 

In any case, the use of any of the spaces or services contained in this website may be subject to particular conditions of use. The use of such services will mean acceptance of the particular conditions that apply to them.

 

The links contained in this website may lead the user to other websites and web pages managed by third parties, over which País de Quercus S.L. does not exercise any type of control. Therefore it does not respond neither to the contents nor to the status of said websites and web pages, and access to them through this website does not imply that its contents are recommended or approved.

 

Whoever uses this website does so at their own risk. País de Quercus S.L., its partners, collaborators, employees and representatives are not responsible for errors or omissions that may suffer from the contents of this website or other content that can be accessed through it, nor may be considered responsible for any damages arising from the use of this website, or for any action taken on the basis of the information provided therein.

 

 

The absence of viruses or other harmful elements that could cause damage or alterations in the computer system, in the electronic documents or in the files of the user of this website is not guaranteed. As a result, País de Quercus S.L. does not respond for the damages that such elements could cause to the user or to third parties.

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TIPS AND CURIOSITIES

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LOGO PEQUEO EN NEGRO

finca cantillana

CONSUMER TIPS AND CURIOSITIES OF IBERIAN ACORN-FED PORK MEATS

 

Why do we offer frozen meat ?

Iberian pigs fed on acorns and pasture grasses are slaughtered in the months of January, February and March, when the acorn-harvesting season, also called “montanera“, ends. During those three months “País de Quercus” packs and deep-freezes (minus 41 °C) all the meat of the season so you can enjoy it all year round without any loss of quality.

 

Do you know the difference between an iberian pig and an iberian acorn-fed pig ?

An Iberian pig can be fed all its life with grains and legumes (that pork is called simply “Iberian pig” or “cebo Iberian pig” ) or can be fed during its last three months of life with acorns, during the “montanera“ (period between November and March when the acorns fall from holm- oaks). During that time, an Iberian pig completely changes its fatty acid profile and becomes a walking olive; the percentage of oleic acid rises to near the levels of olive oil.  The Iberian breed and life in freedom are the architects of this miracle that gives us the “dehesa”.

 

Health

Recently, it has been shown that fats high in monounsaturated fatty acids have a beneficial effect on cholesterol in blood, leading to increased rate of HDL (“good cholesterol”) and reducing the rate of atherogenic LDL . Well, the iberian acorn-fed pork meats contains over 60 % oleic acid (monounsaturated) . Only olive oil , between animal and vegetable fats in our usual table, have a higher content of oleic acid. The total proportion of unsaturated fatty acids in the fat of the cured products from Iberian pigs is greater  than 70 %, which makes it the most “ heart-healthy “ of all known animal fats and even some healthy vegetable.

 

 

IN THE KITCHEN

 

How to properly thaw “Meats from the Dehesa”?
For meat to suffer as little as possible in the process of thawing, and not adversely affect its flavor and tenderness when cooked, it is best to keep vacuum-packed meat in the refrigerator at least 24 hours to make the process as slow as possible . Once thawed, remove the piece from the vacuum bag, and leave it to air for at least 15 minutes before cooking.

The right cut for cooking dehesa meats
To display all the meat’s tenderness , cuts of any part of Iberian acorn-fed pig meat should be made perpendicular to the muscle fiber itself. There are parts like the secret that, having a fan shape, should be specially treated and cuts should be made at at least three different angles, always perpendicular to the apex of the fan.

Salt before or after roasting
Normally all meats are salted after cooking so they do not dehydrate in the cooking process . Some parts of the Iberian acorn pork as the “secreto”or “presa” possess such intrinsic degree of hydration that allow be salted before or during cooking because the intramuscular fat allows the piece after cooking is totally hydrated.Normally all meats are salted after cooking so they do not dehydrate in the cooking process. Some pieces of Iberian acorn pork such as the “secreto”or “presa” possess so much intrinsic hydration that it allows them to be salted before or during cooking, because the intramuscular fat does not allow them to dehydrate.

 

Fun Facts


- An Iberian pig gains about 1 kilogram every day  eating acorns and dehesa grass.
- The Iberian pig begins its season in “montanera” at 90-95 kilos and is slaughtered  weighing 155-160 kilos three months later.
- Each Iberian pig needs at least 20,000 square meters of dehesa (two football fields) to gain those 60-70 kilos.
- An acorn-fed pig has a lifespan of approximately 18 months. A white pig from intensive production (99% of the pork market) lives about 9 months .
- The Iberian pigs peel each acorn they eat.

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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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