LA FLOR DE ISAMOR
1964: In a family originally from Salamanca, with a long tradition in the artisan production of Iberian hams and sausages, the desire was born to work only high quality products with surprising results, even for the most demanding palates.
The hams are made according to tradition in an artisanal way, cured in the mountain air (GUIJUELO 1,010 metres), to the north of the Sierra de Bejar and the Sierra de Francia, in a privileged geographical area due to the air currents throughout the year that favour the osmosis of the hams and sausages as well as their refinement.
The sausages are made from natural tripe and packed using the same old recipes and delicious meat from the "IBÉRICO DE BELLOTA" - "PATA NEGRA" black pig.
We use exclusively the black pig, the "cerdo Ibérico", maintaining the genetics from its beginnings, bred and fed in a healthy way, acorns, herbs, flowers and mushrooms, by our faithful breeders in the prairies of the province of Salamanca or Caceres,
The products we offer are distinguished by two main pillars:
Seasoned (Ham, Shoulder, Loin, Loin, Sausage)
Fresh Meat (Loin, Fillet, Feather, Catch)
Production counts with a few thousand pieces for each speciality
All elaborated with Iberian pigs fed with "Bellota" acorns, or with Iberian pigs from Cebo de Campo

THE IBERIAN PIG
The Iberian pig is a breed of pig originating from and predominating in the Iberian Peninsula.
They are rustic Black pigs, fed from the weaning of their mother's milk, with cereals and legumes, until they are fattened at about 90/100 kg, and in the open air, until the most important moment in the feeding cycle of the Iberian Black pig: the "MONTANERA".
It usually begins at the end of October, beginning of November and lasts until mid-March, the time of year when the Iberian pig takes advantage of the acorns that have fallen from the oak trees. It is this time and not another, because it is when the acorns of the oak tree ripen and start to fall.
Obviously it will depend on how the weather is each year.
It is essential that the grass grows and the acorn matures well so that the pig can take advantage of it.
So the pigs remain in the wild. but feeding on their own, only on acorns, grass and other natural resources, during the period indicated to reach the optimum weight of 160 to 190 kg.     These pigs have a high capacity for taking advantage of the field's resources; they are pigs magnificently adapted to its special ecosystem. The Ibérico pig is characterised by its colourful stripes, elongated snout, ears with visors and high extremities, which make grazing possible and qualify it as a great walker, the latter favouring the infiltration into the meat of fat, rich in oleic acid and therefore omega 9, which is healthy for the whole family.

As a result of the mating that took place, whether due to the needs of man or the pig's own nature, the Iberian breeds spread along the Mediterranean and African coasts, establishing themselves in the south of the peninsula, especially in Salamanca, and occupying those areas where they prevail in the "DEHESAS", wooded prairies full of millenary oaks, cork and oak groves and also chestnut trees, holm oaks and carob trees.
These animals are highly prized in the food sector for the production of Jamón Ibérico and all kinds of cured meats.
More recently, and due to demand in recent years, fresh Iberian pork has also begun to be sold (Secreto Ibérico, presa Ibérica, pluma Ibérica).


TYPES OF JAMÓN IBÉRICO ACCORDING TO THEIR PURITY
There are various categories of quality for the different types of jamón Ibérico in Spain, legislated and controlled by health bodies.
The measures adopted by the Spanish Government, intend to fight against misleading advertising and thus strengthen the market for the production of quality Ibérico ham, through the introduction of traceability and strict control measures, in order to be able to identify at all times the origin of the product, as well as the type of food received by the pig and its percentage of Ibérico purity.
In fact, this classification is based mainly on two factors: the genetic characteristics of the pig and the food received during the fattening period. With regard to the animal's genetics, producers are obliged to specify their percentage of Ibérica genetics.
The consumer can identify the different types of Ibérico ham through a system of seals:
- PATA NEGRA is the result of a pig that both parents are 100% Iberian black breed = BLACK SEAL, It is the 100% Iberian bellota ham.

- The 100% Iberian mother and the minimum mixed father with 75% or 50% Iberian black genetics result in pigs of 75% Iberian bellota or 50% Iberian bellota = RED SEAL for Iberian ham.

These two categories are pigs fed only on cereals, legumes and in the mountains from October to March, with what nature gives and especially acorns.
 another category as described above for the percentage purities are pigs fattened in balanced feed on the farm, in combination with grazing in the open air also feeding on grasses and acorns in a shorter period, resulting in the jamón iberico de cebo de campo = GREEN SEAL for the Ibérico cebo de campo ham.

Each colour indicates a degree of quality.
As far as LA FLOR DE ISAMOR is concerned, it exclusively produces hams and salamis from 100% bellota Ibérico pig (black seal); 75% bellota Ibérico (red seal) and 75% cebo de campo Ibérico (green seal).
Undoubtedly, the new quality classification for the different types of Ibérico ham curbs the appearance of misleading advertising and is intended to protect producers who strictly follow the guidelines indicated regarding the genetic selection of animals and the type of food they receive.
A measure that should contribute to increasing the quality and reputation of Iberian ham, as well as strengthening its presence both in Spain and internationally in the gourmet food sector.
LA FLOR DE ISAMOR
1964: In a family originally from Salamanca, with a long tradition in the artisan production of Iberian hams and sausages, the desire was born to work only high quality products with surprising results, even for the most demanding palates.
The hams are made according to tradition in an artisanal way, cured in the mountain air (GUIJUELO 1,010 metres), to the north of the Sierra de Bejar and the Sierra de Francia, in a privileged geographical area due to the air currents throughout the year that favour the osmosis of the hams and sausages as well as their refinement.
The sausages are made from natural tripe and packed using the same old recipes and delicious meat from the "IBÉRICO DE BELLOTA" - "PATA NEGRA" black pig.
We use exclusively the black pig, the "cerdo Ibérico", maintaining the genetics from its beginnings, bred and fed in a healthy way, acorns, herbs, flowers and mushrooms, by our faithful breeders in the prairies of the province of Salamanca or Caceres,
The products we offer are distinguished by two main pillars:
Seasoned (Ham, Shoulder, Loin, Loin, Sausage)
Fresh Meat (Loin, Fillet, Feather, Catch)
Production counts with a few thousand pieces for each speciality
All elaborated with Iberian pigs fed with "Bellota" acorns, or with Iberian pigs from Cebo de Campo

THE IBERIAN PIG
The Iberian pig is a breed of pig originating from and predominating in the Iberian Peninsula.
They are rustic Black pigs, fed from the weaning of their mother's milk, with cereals and legumes, until they are fattened at about 90/100 kg, and in the open air, until the most important moment in the feeding cycle of the Iberian Black pig: the "MONTANERA".
It usually begins at the end of October, beginning of November and lasts until mid-March, the time of year when the Iberian pig takes advantage of the acorns that have fallen from the oak trees. It is this time and not another, because it is when the acorns of the oak tree ripen and start to fall.
Obviously it will depend on how the weather is each year.
It is essential that the grass grows and the acorn matures well so that the pig can take advantage of it.
So the pigs remain in the wild. but feeding on their own, only on acorns, grass and other natural resources, during the period indicated to reach the optimum weight of 160 to 190 kg.     These pigs have a high capacity for taking advantage of the field's resources; they are pigs magnificently adapted to its special ecosystem. The Ibérico pig is characterised by its colourful stripes, elongated snout, ears with visors and high extremities, which make grazing possible and qualify it as a great walker, the latter favouring the infiltration into the meat of fat, rich in oleic acid and therefore omega 9, which is healthy for the whole family.

As a result of the mating that took place, whether due to the needs of man or the pig's own nature, the Iberian breeds spread along the Mediterranean and African coasts, establishing themselves in the south of the peninsula, especially in Salamanca, and occupying those areas where they prevail in the "DEHESAS", wooded prairies full of millenary oaks, cork and oak groves and also chestnut trees, holm oaks and carob trees.
These animals are highly prized in the food sector for the production of Jamón Ibérico and all kinds of cured meats.
More recently, and due to demand in recent years, fresh Iberian pork has also begun to be sold (Secreto Ibérico, presa Ibérica, pluma Ibérica).


TYPES OF JAMÓN IBÉRICO ACCORDING TO THEIR PURITY
There are various categories of quality for the different types of jamón Ibérico in Spain, legislated and controlled by health bodies.
The measures adopted by the Spanish Government, intend to fight against misleading advertising and thus strengthen the market for the production of quality Ibérico ham, through the introduction of traceability and strict control measures, in order to be able to identify at all times the origin of the product, as well as the type of food received by the pig and its percentage of Ibérico purity.
In fact, this classification is based mainly on two factors: the genetic characteristics of the pig and the food received during the fattening period. With regard to the animal's genetics, producers are obliged to specify their percentage of Ibérica genetics.
The consumer can identify the different types of Ibérico ham through a system of seals:
- PATA NEGRA is the result of a pig that both parents are 100% Iberian black breed = BLACK SEAL, It is the 100% Iberian bellota ham.

- The 100% Iberian mother and the minimum mixed father with 75% or 50% Iberian black genetics result in pigs of 75% Iberian bellota or 50% Iberian bellota = RED SEAL for Iberian ham.

These two categories are pigs fed only on cereals, legumes and in the mountains from October to March, with what nature gives and especially acorns.
 another category as described above for the percentage purities are pigs fattened in balanced feed on the farm, in combination with grazing in the open air also feeding on grasses and acorns in a shorter period, resulting in the jamón iberico de cebo de campo = GREEN SEAL for the Ibérico cebo de campo ham.

Each colour indicates a degree of quality.
As far as LA FLOR DE ISAMOR is concerned, it exclusively produces hams and salamis from 100% bellota Ibérico pig (black seal); 75% bellota Ibérico (red seal) and 75% cebo de campo Ibérico (green seal).
Undoubtedly, the new quality classification for the different types of Ibérico ham curbs the appearance of misleading advertising and is intended to protect producers who strictly follow the guidelines indicated regarding the genetic selection of animals and the type of food they receive.
A measure that should contribute to increasing the quality and reputation of Iberian ham, as well as strengthening its presence both in Spain and internationally in the gourmet food sector.