Three Sánchez Romero Carvajal products receive the Superior Taste Award, with 3 Gold Stars, from the prestigious International Taste Institute
Jabugo, 13 January 2021.- Sánchez Romero Carvajal, Jabugo’s oldest brand of Iberian cured meat, which was founded 140 years ago, has recently seen its 100% Iberian, acorn-fed ham, chorizo and salchichón all receive three Gold Stars and the Superior Taste Award from the International Taste Institute.
The three products were given excellent scores after being evaluated by more than 200 taste experts from around the world, whose talent has been recognised at international competitions, and by institutions such as the Michelin Guide and Gault & Millau. As such, the brand’s 100% Iberian, acorn-fed ham scored 97.6%, its 100% Iberian, acorn-fed chorizo 95.3% and its 100% Iberian, acorn-fed salchichón 92.8%. This achievement has been made been possible by a unique combination of factors: a history going back more than 140 years, the fact that the pure Iberian pigs used are reared in freedom, and a 100% traditional production process overseen by the team of experts at Sánchez Romero Carvajal.
The five criteria used to analyse the products were first impression, appearance, smell, taste and the final sensation the product leaves in the mouth. The experts at the International Taste Institute analyse and rate the taste of thousands of food and drink products from almost 100 countries using an independent and objective method involving blind tasting. During the tasting and evaluation process, jury members sample the products on their own, and are unaware of where they come from or their brand name.
The keys to success: more than a hundred years of history, pigs that are reared in freedom and a 100% traditional production process
Sánchez Romero Carvajal only creates Pata Negra or ‘black label’ products, using its own pure Iberian pigs, born and bred locally. Their exceptional quality is the result of responsible livestock practices, the preservation of the dehesa and the purity of the Iberian pig, the well-being of the animals and the 100% traditional production process used. Each pig is reared in freedom from four months of age, feeds on acorns during the Montanera season and has at least 2 hectares for itself. The brand’s 100% Iberian, acorn-fed ham has a delicate taste of nuts, aromatic herbs and wild Mediterranean fruit, the result of the acorns and other natural food the pigs eat. This exquisite combination creates a delicacy with a unique flavour and texture that immediately melts in the mouth.
Its 100% Iberian, acorn-fed salchichón and chorizo are made using only Sánchez Romero Carvajal’s own pigs, which are reared in freedom, and are cured for 60 days in drying facilities following age-old tradition. The pieces are made using the finest quality lean cuts, such as tenderloin and meat from the shoulder. With a unique and unmistakable texture, they melt in the mouth, an indication that they have been made using only lean cuts of 100% Iberian, acorn-fed pork with a high infiltration of monounsaturated fat from the acorns. The salchichón includes traditional local seasoning with mild varieties of pepper, and the chorizo is made following the original recipe from Jabugo, meaning less paprika and salt than other types of chorizo.
SÁNCHEZ ROMERO CARVAJAL
Sánchez Romero Carvajal is a pioneering brand founded in 1879, which creates authentic 100% Iberian, acorn-fed ham. The story of Jabugo’s oldest brand of Iberian cured meat begins in 1879 in this southern Spanish town, when three visionaries, Don Rafael Sánchez Romero, Don Manuel Romero and Don Enrique Carvajal,
set out on a journey to create something truly unique. Thanks to the hard work of generations past and present, as well as an effort to preserve tradition, the essence of what they created has remained unchanged to this day.
Jabugo is nestled in a privileged spot in the Sierra de Aracena and Picos de Aroche Natural Park, declared a UNESCO Biosphere Reserve. The essence and future of Sánchez Romero Carvajal lie in staying true to its roots, and ensuring the traditional, artisanal techniques used to make its products are preserved. This involves a 140-year-old sustainable production and curing process, which looks after the dehesa and the animals that call it home.
The area is also home to the Iberian pig, a unique breed native to the Iberian Peninsula. Over the years, great care has been taken to preserve the purity of the breed, as well as the natural ecosystem it lives in – the dehesa. As part of its quest to ensure its age-old traditions are not lost to the passing of time, the brand has preserved professions which, generation after generation, have provided the experience and expertise necessary to create the authentic taste of Jabugo. This traditional production process, the fact that the pigs are reared in freedom and their natural diet ensure the hams created by Sánchez Romero Carvajal meet the highest level of quality established by the Spanish regulation governing Iberian pork products, the ‘black label’.
To find out more, please visit: https://www.sanchezromerocarvajal.es/.
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