The curing of Iberian cured meats is a fundamental process that largely determines their flavour, texture and quality. Climate and geographical location are very important factors in this process, as they influence the temperature, humidity and air circulation, which are decisive elements in the maturing of cured meats.
Santibáñez de Béjar, where the Pefrán factory is located, is a municipality in the region of Béjar, in the province of Salamanca, in the autonomous community of Castilla y León, in northwestern Spain. And it is precisely this area that is known for its tradition in the production of Iberian sausages.
The geographical location of Santibáñez de Béjar is crucial in the curing of our Iberian cured meats, as it is framed in a mountainous area with altitudes ranging from 800 to 1,500 metres above sea level. This altitude favours air circulation and reduces relative humidity, which is essential to prevent the proliferation of undesirable bacteria and fungi on the surface of the sausage.
Therefore, all our Iberian products are cured naturally, in the best climatic and geographical conditions. At our facilities in Santibáñez de Béjar we have natural drying rooms and cellars that receive the cold air of the Entre Ríos region (Gredos and Béjar).
In addition, every day we manually control the curing of our loins, chorizos and Iberian sausages. We plan the ventilation with the opening and closing of the windows, ensuring that the passage of air is gradual. In this way we achieve a very valuable slow maturation, without haste, which marks the unmistakable flavour and aroma of each piece.
There is no doubt that the region's climate, characterised by cold winters and warm summers, with an average annual temperature of around 12 °C, is ideal for curing Iberian cured meats. In particular, the relative humidity in winter is low, which favours the dehydration of the sausage, while in summer it rises slightly to allow the product to mature more fully.
In short, the geographical location and climate of Santibáñez de Béjar are ideal for curing our Iberian cured meats, as they provide the necessary conditions for the products to acquire their characteristic flavour and texture. On the other hand, the tradition and knowledge passed down from generation to generation in our land guarantee quality and authenticity, making this area a reference in the production of high quality Iberian cured meats.
