In COVAP, we have developed a new agri-food concept over our more than 65 years of history, one that goes beyond traditional agriculture and livestock farming.
Today, we want to share with you some interviews with the people who are part of COVAP, who, with their dedication and passion, contribute every day to the growth and success of our cooperative.
-Below is a brief interview with Rosario Gómez, an Iberian pork breeder from COVAP. She talks about her family legacy, her vision of the Cooperative, and her contribution to the improvement of the Valle de los Pedroches.
● Tell us your story and how you started with COVAP.
Our association with the Cooperative began with my grandfather Pedro, who was one of the first members, followed by my father, and later, I continued the tradition when I was given the opportunity to take over the business. My husband and I have managed it since 2014. I have also passed on to my children the love for our region and our farming traditions, and I hope they will be the next generation to continue this legacy.
● What does COVAP mean to you? What does being part of the Cooperative mean to you?
To me, COVAP represents a brand that works towards the development, promotion, and enrichment of our area, the Valle de los Pedroches, which has historically been quite neglected both economically and socially. Another reason is being part of a project that prioritizes a unique and wonderful breed of pig, the 100% Iberian pig. Additionally, it’s about the people within the Cooperative, who are always ready to assist, advise, and take care of everything related to us as farmers.
● How would you describe COVAP in one word?
Security
-In second place, we have José María García, the master ham carver, joined this great family in 2020. With his expertise in curing these products, he shares details about the process and techniques he uses to ensure the quality of the ham. Below is an interview with José María.
● How many years have you been working at COVAP?
I am José María García, and I joined this great family in 2000.
● How long does the curing process usually take, and how do you know when a ham or shoulder is ready?
The approximate curing time for a ham is about three and a half to four years, and for shoulders, it’s between one year and eight months to two and a half years, depending on the weight and quality of the pieces. We determine the optimal curing time just by touching the pieces and checking their consistency.
● What visual, texture, or aroma characteristics do you use to evaluate the quality of a cured ham?
The characteristics of a good ham can be seen in its morphology, which should be aesthetically perfect. The fat should have a fluid texture, and the aroma should be smooth and pleasant.
● What role does salt play in the curing process, and how do you determine the right amount for each piece?
Salt is the only and most important ingredient we use to produce a good ham. It acts as a preservative, penetrating the ham and causing the release of water to achieve a
perfect piece. We determine the optimal amount of salt based on the weight and quality of our hams.
● Are there any new trends or techniques in the curing process that you are incorporating into your work?
The curing technique remains very similar to traditional methods, but with the technical support from our quality team and the modern machinery we have, we can significantly optimize our work. Combining all of this with a lot of care results in our Alta Expresión Acorn-fed 100% Ibérico Ham.
-In third place, we have Pepe, Nani’s father, has been involved in livestock farming for over 40 years, managing 200 hectares in Villanueva de Córdoba and Cardeña, and raising Iberian pigs and cattle. His daughter Nani, who will take over the farm, has been working alongside him since 2020 and is excited about the challenge. Below is the interview with Nani.
● Tell us your story and how you started with COVAP.
My family has always worked with COVAP; all my childhood memories are associated with this Cooperative. When it was my turn, I decided to stay because of the tranquility and service it offers me.
● What does COVAP mean to you? What does being part of the Cooperative mean to you?
COVAP represents a guarantee of stability for me. Being part of COVAP means knowing that my work is valued. They take care of the quality of the product I have worked on to ensure it reaches its final destination. They not only care for their products but also for the people who contribute to creating them.
● How would you describe COVAP in one word?
Progress
-And finally, we have Agustín Díaz Camacho, our Brand Ambassador for Iberian ham, has 10 years of experience, where he honed his skills. He stands out for his attention to detail in both cutting and presenting the ham. Throughout his career, he has faced challenges, such as the international expansion of the product, but has learned that the passion for Iberian ham transcends borders and cultures.
Below is the interview we conducted with him:
● How many years have you been working at COVAP?
I just celebrated 10 years at the Cooperative on September 14th.
● How many years have you been working as an Iberian ham carver?
The same. I started my professional career as a carver at COVAP. However, back then I only had basic knowledge of ham carving. It was here that I had the opportunity to fully train and develop into a professional.
● Could you describe the ideal cutting process and what specific skills are needed to achieve perfect slices?
The ideal cutting process should be done calmly, and it helps to have seen someone else do it before, whether in person or through our cutting videos available on
YouTube. You just need to know where to start slicing, and with some practice, after cutting 2 or 3 hams, you’ll be able to impress your friends.
● In the world of Iberian ham, the carver often plays a crucial role in the product’s presentation. Is there any tradition or interesting detail in the way ham should be carved and served that stands out to you?
What has always caught my attention is how easy it is to present a good plate of ham. You just need to arrange the slices on the plate with the same pattern, for example, if you place one slice horizontally, you should place all the others in the same direction. Thanks to its color and marbling, the ham will take care of the rest!
● What current trends are you seeing in terms of customer preferences regarding the cutting of Iberian ham?
I’ve noticed that people are losing their “fear” of slicing a ham at home. Although many choose the deboned option, where cutting skills are unnecessary, the ritual of cutting ham at home is becoming more popular.
● Throughout your career as an Iberian ham carver, what has been the biggest challenge you’ve faced, and what lessons have you learned from that experience?
The biggest challenge is getting our products to the final customer, especially at the international level. The process can be complex until it is established in another country with different cultures, but what I’ve learned is that, thanks to Iberian ham, especially our Alta Expresión line, with its unique origin, its special qualities, and its exceptional flavor, the rest becomes easy. You just have to try it!
These are some of the people who make up COVAP. Thanks to their effort, dedication, and commitment, our cooperative has continued to grow and strengthen its position day by day. Each of them has contributed in an invaluable way to ensure that today we keep moving forward and successfully facing new challenges. To everyone who is part of our cooperative, we express our deepest gratitude for their dedication and constant hard work.
