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Dehesafío Challenge
There was a time when an immense sea of millennium-old holm oaks stretched beyond the horizon in the Valley of los Pedroches. Their bronze fruits fed a unique breed of animals: 100% Ibérico pigs. A legacy of our ancestors, transferring the...
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Hamburgers and Jamón Ibérico: The Perfect Spanish-American Union
It’s safe to say we all love a classic American hamburger. The juicy meat, the pillowy and crispy bun, the perfect amount of smoke and fat. You can dress it up with creative ingredients and sauces, or keep it simple. With seemingly endless...
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The art of cutting a bone in dry-cured acorn-fed 100% Ibérico pork ham
They say that to appreciate a unique piece like the Alta Expresión bone in dry-cured acorn-fed 100% Ibérico pork ham from Los Pedroches in all its glory, you have to let it express itself and tell its story. Let it reveal its essence in every...
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Tartare of Alta Expresión Dry-cured Acorn-fed 100% Ibérico Pork Ham
Enjoy 100% Ibérico tapas One hundred percent Ibérico products are a fascinating world, even more so when we pair them with the cuisine. Actually, any 100% Ibérico foodie should know how to prepare the best recipes using this Iberian...
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24 hours in Córdoba, without leaving home.
Ibéricos COVAP is taking you on a trip, and you don’t even have to leave home to enjoy the culture, history, art, and cuisine of our country. Would you like to travel with us? Córdoba, the city of the Caliphate Light on luggage and...
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The easiest way to enjoy your Ibérico products.
Who doesn’t love savoring products that come with the words “acorn-fed” and “100% Ibérico”? In fact, more and more of us are looking for ease not only in our day-to-day lives but also when we want to savor our favorite Ibérico products....
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