Navarretinto: Iberian purity born in the dehesa and crafted into an exceptional cured sausage
Navarretinto: the Iberian purity born in the dehesa and transformed into exceptional cured meats
At Made in Spain Gourmet we don't choose brands because they're fashionable: we choose them out of commitment —commitment to tradition, to the land, to authentic genetics and to gourmet quality. If there is one brand that embodies those values with integrity, it's Navarretinto. Although its physical headquarters are in Madrid, its roots —and above all its pigs— live in the Extremaduran dehesa, where acorns, holm oaks and freedom create the perfect terrain to forge a high-quality Iberian product.
The Extremaduran dehesa: the origin of flavor
Anyone familiar with Iberian products knows they don't begin in the curing room, but in the land. The dehesa where Navarretinto's animals graze is a paradise of holm oaks and cork oaks that produce acorns rich in oleic acid, a key factor for the quality of the intramuscular fat.
The pigs live in genuine freedom, with space, shade, natural feed and miles to roam. That constant movement builds muscle, infiltrates fat and defines the texture that only a noble Iberian can offer.
That's why we staunchly defend this model: sustainable, authentic and deeply Spanish.
Genetic innovation: preserving and improving the Iberian treasure
Navarretinto is also one of the few houses that combine tradition with serious scientific work. Their improvement and genetic selection program protects the purity of the 100% Iberian pig and enhances traits such as fat infiltration, muscle structure and the aromatic quality of the final product.
This is not marketing. It is research, exhaustive monitoring from birth and rigorous control to ensure that each animal expresses the best of its Iberian lineage.
Just the kind of technical commitment that we at Made in Spain Gourmet value completely.
Slow curing, absolute craftsmanship
Once in the hands of Navarretinto’s masters, each piece follows a slow, respectful curing process, with no rush or shortcuts. Salt, time and fresh air: the three pillars that turn good pigs into extraordinary products.
The result is balanced, aromatic ibéricos, with a texture that speaks for itself and a flavor that pays tribute to the land from which they come.
Our Navarretinto recommendations: guaranteed gourmet quality
In our selection, three Navarretinto products stand out for their excellence and character:
Navarretinto Cured 100% Iberian Acorn-Fed Presa: the jewel of Iberian cured meats
Of all the pieces Navarretinto offers, the encased acorn-fed presa is one of the most unique: a perfect combination of power, flavor and tradition, ideal for those seeking a top-tier Iberian cured meat.
What makes it special
- Noble cut: it comes from the presa — located between the shoulder (paleta) and the loin (lomo) — a highly muscled area of the pig, which provides intense flavor and a dense texture.
- Minimum curing of 6 months: the time required for the meat to transform, mature and acquire that deep character that distinguishes authentic cured meats.
- Color, aroma and energy: its notable iron content gives it an intense purple color; additionally, its protein density and controlled fat make it a high-energy food.
- Firm, compact texture: the encasing and curing produce a cylindrical, slightly flattened piece with a consistency ideal for slicing.
How to enjoy it to the fullest
At Made in Spain Gourmet we recommend:
- Remove the piece from the vacuum packaging and leave it in a cool, dry place for about 24 hours before opening.
- Slice it to a thickness of approximately 1.7 mm to appreciate its texture and flavor.
- Serve it with rustic sourdough bread, a good wine —an aged red, or a cava— and enjoy it slowly, savoring each slice.
This cured meat does not seek loud protagonism, but elegance: its deep flavor, smooth texture and gourmet character make it a perfect representation of acorn‑fed Iberian pork in its cured form.
Navarretinto and Made in Spain Gourmet: pride and conviction
At Made in Spain Gourmet we believe a good ibérico is not just a product —it is culture, history, land, genetics and technique. Navarretinto brings all of that together. Its presa embuchada, its ham, its chorizo, its cold cuts: all represent the best of Spanish ibérico, with complete authenticity, from the dehesa to the table.
We are proud to recommend it. We stand by it. And we offer it with the certainty that whoever tries it discovers a piece of Spain in its most noble form.
AUTHOR: Israel Romero, CEO of Made in Spain Gourmet.