On a recent visit, our friend Juan Antonio generously hosted us on a tour of the farms and curing facilities of Spain’s largest farmer and rancher co-op. It is called COVAP, an acronym for La Cooperativa Ganadera del Valle de los Pedroches.
The Valle de los Pedroches is home to an enormous dehesa, an incredible savannah grassland dotted with oak and cork trees. On each of the over 2,000 ranches, Spain’s iconic black Ibérico pigs live a life outdoors in small groups, grazing on grasses and herbs. After two years, they feast on the abundant sweet acorns, the secret to creating Spain’s finest ham, Jamón Ibérico de Bellota.
How can such a huge cooperative be considered artisan? Because the farmers own the company, the focus is on supporting local farming and preserving the ancient ecosystem of the area. Plus, they run a highly sustainable operation, going so far as to recycle the animal waste and convert it to fuel.
COVAP takes no shortcuts on ham production. They grow only 100% pasture raised pigs and they cure their hams for an incredible four years with no preservatives. There are a lot of ham facilities that would cut corners, but Juan Antonio and his team follow natural methods, helping preserve Spain’s signature acorn-fed ham tradition.
