Quality from the very source

Our range of cured meats, Ibéricos Alta Expresión COVAP, come from a unique environment: the pasturelands of the Iberian Peninsula.

This region is the perfect place for the production and curing of Ibérico pork products, covered as it is by the very best pastures and age-old oak trees which, generation after generation, provide the highly valued acorns that are typical of the area.

100% Ibérico breed

All the products from this brand come from 100% Ibérico Pigs which are recorded in a genealogical register. This superior breed is magnificently suited to producing Ibérico pork hams and pork products with a special texture, due to their free-range rearing and their natural diet in our own pasturelands.

We market two superior categories of Ibérico pork products under this brand, which are distinguished by the animals feed: Bellota (acorn-fed), based on herbs, thyme, brooms and acorns during the fattening period or Montanera and grass-fed, based on wheat, corn, barley and free-range rearing in the pasturelands.

Flavor, tradition and maximum quality

At COVAP, we take great care of the production process for each piece, from the origin to the resting period in the curing house which involves a completely natural curing process. The salt used to prepare our pork hams comes from the salt mines of Odiel, a natural park in the marshlands of Huelva. Following the artisan traditions of old, and under the close supervision of our master ham makers to ensure the very best result from each piece during the curing process, we can obtain a product of the highest quality, which is unique in the world.