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César Nieto
Stand: 1730a
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César Nieto is a company with 5 generations of experience raising iberico pigs in the Salamanca region. We have always been careful to raise an iberico pig with high quality genetics based on a natural diet with vegetation, regional quality cereals and acorns for the pigs raised in the Montanera era.
The César Nieto family controls the entire process: breeding, slaughterhouse, cutting room up to the final product. We offer the best iberico meats and hams/cold cuts that we produce in our factory with natural curing in the Valley of Gredos located in the Salamanca region at more than 1000 meters above the sea level.
Address
Sierra VentosaGuijuelo
Salamanca
37770
Spain
Contact exhibitor or request product samples
Products
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Piece that is between the shoulder and the bacon loin. It has a high infiltration of fat and is ideal for grilling. -
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Piece made up of the thoracic rhomboid muscle, triangular and flat in the shape of a feather or wing. To remove it, it must be unfolded by cutting it from the pork's loins. -
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Loin strip with 5 rib sticks, short and clean bones. -
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Piece also called Bola. It has an oval shape and is separated from the entire neck when dismantled. It has a high fat infiltration. Ideal on the grill. -
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Loin strip with 5 rib sticks, clean and longer bones. It has a thin layer of fat. -
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We have a full range hand carved or machine sliced: - Ibérico Hams - Ibérico Shoulders - Ibérico Loin - Ibérico Chorizo - Ibérico Salchichón -
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Cured in natural cellars with a minimum of 36 months of curing. High content of monounsaturated fatty acids -
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Specially prepared for machine slicing: the range include boneless hams ans shoulders, blocks, and cooked ham in bag or canned -
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These are made exclusively with iberico pork premium meat, salt and paprika which are developed to meet the needs of a more demanding consumer who is concerned about improving their eating habits.
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