Ibérico meat & cured products

DeRaza

Fresh Ibérico

DeRaza


Slowly but surely, DeRaza SL’s fresh Ibérico pork is gaining prominence. These singular and luxury products originate from a unique and pure-bred animal from Spain, also known as Pata Negra thanks to its black (negra) hoofs (pata). The Iberian black-foot pig is famous for its meat, such as the world-renowned ham, but also the fresh meat from this animal is globally acclaimed as the best tasting pork.

The taste experience of Ibérico, as we call it, is a world away from the pork that we traditionally know so well in the Netherlands. Ibérico pigs have spent their lives foraging in the woods and have only consumed natural foods. This ensures that the meat is well-marbled and has extremely flavoursome (intramuscular) fat, which is healthy due to its high concentration of Omega 3 and Omega 6, and is suitable for a low-cholesterol diet.

With the fresh Ibérico meat from pioneer DeRaza, the market leader in Spain, you can be certain of an unforgettable taste experience. We check and supervise the entire process, from the birth of the piglets to the final sale of the products. DeRaza’s experience and expertise, the modern facilities and the professional staff ensure that you will taste the natural flavour of Iberian pork in our products: pure, authentic and deliciously traditional!

For more information about DeRaza products, see the catalogue below.

DeRaza catalogue

Ibérico cured products

Carrasco, DeRaza, Felipe Hernandez


Pata Negra (‘black foot’) is the commonly used term for Spanish Jamón Ibérico, which is considered one of the best cured hams in the world. The ham is produced in South-west Spain. The term Pata Negra comes from the black hoofs of the pigs, but officially the correct name is Ibérico, which is even protected by Spanish law. Ibérico pigs have spent their lives foraging in the woods and have only consumed natural foods. This ensures that the meat is well-marbled and has extremely flavoursome (intramuscular) fat, which is healthy due to its high concentration of Omega 3 and Omega 6, and is suitable for a low-cholesterol diet.

We can deliver all possible forms of Ibérico ham in two different qualities, namely Cebo and Bellota grades. The Bellota is the best grade possible. Everyone knows, of course, the story of the pigs that eat acorns. These acorns (in Spanish: Bellota) only fall in the Montanera season and the pigs that are outside during this period can enjoy the natural environment and these particular nuts.

In addition to the offer of Ibérico hams, we also have three different sausages from this special pig. Each sausage is made with a different spice mix:

Lomo Ibérico: Dried sausage, made only from the loin of the Ibérico pig.
Chorizo Ibérico: Typically Spanish sausage with garlic and paprika.
Salchichon Ibérico Sausage with garlic and pepper, similar to salami.