Rodriguez’s Fresh Iberian products get their quality thanks to three key parameters: genetics, the breeding system, and the product curing and processing system.
The meat of Iberian pigs has a greater amount of intramuscular fat, which allows said meat to be juicier and richer – making it very valued in haute cuisine.
As these are fresh meats that have not been processed, their optimal shelf life will depend on the way in which they are stored. Maintenance of the cold chain at all times will play a key role in these products’ freshness.