The pig ham (12-14) in a whole piece is treated with salt and cured in the natural curing rooms for at least 36 months, until it acquires its optimal characteristics. During this time, the flavors intensify greatly, getting a final aroma very intense and a taste simply sublime to the palate. Therefore, it may not be surprising that the acorn-fed iberian jamón is the best product Agroganadera Galyval can offer to you.

Having the same curing process as the acorn-fed jamón, the pig shoulder (11, 13-14) is cured for at least 24 months. During this time, the meat acquires a red-pinkish color fused with soft fat that gives a very oily-soft texture, coupled to a rich aromatic taste. The intensity of the flavor and the delicacy of this product make the acorn fed iberian paleta of Agroganadera Galyval a very surprising meal.

The loin (3) has an intense and sweet aroma very tasty to the palate. Initially, the meat is dressed with a special mixture of paprika and garlic exclusive of Agroganadera Galyval and stored in the curing rooms for at least 5 or 6 months. During this time, this meat gets the characteristic flavors of our final product. The extensive livestock production system carried on in Agroganadera Galyval makes possible to obtain this high quality and great taste in our product, with a perfect fusion of meat and fat, very pleasant to the palate.

We offer 100% natural unique and tasty products, without added preservatives nor colorants; without lactose nor gluten. None of our animals has been genetically modified.