{"id":675,"date":"2022-02-07T10:22:00","date_gmt":"2022-02-07T08:22:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=675"},"modified":"2026-09-20T11:18:44","modified_gmt":"2026-09-20T09:18:44","slug":"patabrava-el-jamon-iberico-mas-valorado-de-internet","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=675","title":{"rendered":"PATABRAVA, EL JAM\u00d3N IB\u00c9RICO M\u00c1S VALORADO DE INTERNET"},"content":{"rendered":"

 La venta online de jam\u00f3n ib\u00e9rico ha subido un
\n125% en solo un a\u00f1o, por lo que se podr\u00eda calificar de aut\u00e9ntico \u00e9xito. Sin
\nembargo, si miramos en detalle, veremos que el contexto en el sector de los
\nproductos del cerdo ib\u00e9rico no ha sido bueno. El cierre de la hosteler\u00eda a
\ncausa de la pandemia ha ocasionado que un canal de venta tan importante, se
\nhaya visto mermado.<\/span><\/p>\n<\/p>\n

<\/a><\/div>\n


<\/span><\/p>\n

\u201cSi
\na\u00f1adimos una previsible normalizaci\u00f3n al alza de los precios del producto,
\nse lo est\u00e1n poniendo en bandeja para retirarse de la apuesta por el comercio
\nonline<\/b> y derivar de nuevo las ventas a los canales habituales, y es que al
\nfinal, todo el conjunto de la venta online apenas supone un 2,1% del total, hoy
\npor hoy\u201d, asegura. Antonio G\u00f3mez, CEO en PATABRAVA<\/a><\/span><\/b>, una empresa familiar
\nnacida en 1886, dedicada en exclusiva a los productos del cerdo ib\u00e9rico. Antonio
\n(sexta generaci\u00f3n de ganaderos), hace alusi\u00f3n a que las mejores dehesas para
\nhacer un engorde a base de bellota de encina se encuentran en Extremadura<\/b>, aunque
\na la hora de hacer una salaz\u00f3n de los productos en un clima fr\u00edo y seco, la
\nprimera opci\u00f3n es Guijuelo (Salamanca), \u201cpor estar a m\u00e1s de 1.000 metros de
\naltura en un enclave donde los vientos son constantes pero suaves. Por ello,
\nsurgi\u00f3 aqu\u00ed una industria que pod\u00eda buscar la excelencia en los jamones y
\npaletas que se salaban, rebajando mucho la cantidad de sal por tener ese
\nclima\u201d, declara.<\/span><\/p>\n

 <\/span><\/p>\n

<\/a><\/div>\n<\/p>\n

No a las granjas estabuladas y s\u00ed al neopreno<\/span><\/b><\/p>\n

 <\/span><\/b><\/p>\n

Como
\nempresa familiar, PATABRAVA abarca el proceso completo. Desde la cochinas en el
\ncampo (Fuenteobejuna -C\u00f3rdoba-), los cerdos ib\u00e9ricos de montanera en las
\ndehesas de Extremadura, Andaluc\u00eda, adem\u00e1s de contar con matadero propio y sala
\nde despiece en Guijuelo (Salamanca).<\/b><\/span> <\/span><\/b>\u201cTodos nuestros cerdos ib\u00e9ricos leg\u00edtimos
\nproceden de fincas y dehesas, nunca de granjas estabuladas. Son animales
\ncriados en libertad a base de una filosof\u00eda de trabajo cristalina: mantener la
\nesencia del tipo de producto que hemos heredado, con los cerdos ib\u00e9ricos en las
\ndehesas y curando lentamente los productos gracias al valor a\u00f1adido que le da
\nel clima de Guijuelo en nuestros secaderos naturales\u201d, explica G\u00f3mez.<\/span><\/p>\n

 <\/span><\/b><\/p>\n

Adem\u00e1s, la
\ncompa\u00f1\u00eda ha patentado un sistema de conservaci\u00f3n basado en un<\/span> revestimiento <\/span>de<\/span> neopreno<\/span>,<\/span> que cubre
\npor completo la pata de jam\u00f3n y que, a partir de los an\u00e1lisis practicados y la
\nevoluci\u00f3n de la pieza seg\u00fan su proceso de curaci\u00f3n, no han detectado cambios
\norganol\u00e9pticos en el jam\u00f3n tras enfundarlo en dicho material<\/span><\/span><\/b><\/p>\n

 <\/span><\/b><\/p>\n

 <\/span><\/b><\/p>\n

Se adelantaron a la pandemia para evolucionar al
\nentorno online<\/span><\/b><\/p>\n

 <\/span><\/b><\/p>\n

Contaban
\ncon una buena componente de venta habitual en HORECA, que se vio resentida. \u201cEl
\nenfoque de aumentar la venta online ya estaba previsto. Todo el packaging, web,
\nlog\u00edstica, formatos etc estaba desarrollado\u201d.<\/span><\/p>\n

 <\/span><\/p>\n

El CEO
\nde PATABRAVA comparte la valoraci\u00f3n de 5.0 sobre 5<\/b> en<\/span> Google My Business <\/a><\/span><\/span>, que permiten
\ncalificar la experiencia de compra, sumado a m\u00e1s de 200 valoraciones por
\nparte de los clientes<\/b>. \u201cEvidentemente, el foco no solo ha de ponerse en el
\nproducto, sino en una experiencia 360: La comunicaci\u00f3n, la asesor\u00eda previa a la
\ncompra, el servicio de entrega y packaging<\/b>, as\u00ed como la postventa\u201d,
\ncomenta. Su producci\u00f3n est\u00e1 limitada por decisi\u00f3n propia.  <\/span>Antonio cuenta c\u00f3mo hace unos a\u00f1os vend\u00edan
\ntoda su producci\u00f3n a otros fabricantes, ahora buscan llegar directamente al
\ncliente final.<\/span><\/p>\n

 <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

 La venta online de jam\u00f3n ib\u00e9rico ha subido un 125% en solo un a\u00f1o, por lo que se podr\u00eda calificar de aut\u00e9ntico \u00e9xito. Sin embargo, si miramos en detalle, veremos que el contexto en el sector de los productos del cerdo ib\u00e9rico no ha sido bueno. El cierre de la hosteler\u00eda a causa de la […]<\/p>\n","protected":false},"author":1,"featured_media":676,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-675","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-productos-gourmet"],"yoast_head":"\nPATABRAVA, EL JAM\u00d3N IB\u00c9RICO M\u00c1S VALORADO DE INTERNET - Gastro y Gourmet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gastroygourmet.com\/?p=675\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PATABRAVA, EL JAM\u00d3N IB\u00c9RICO M\u00c1S VALORADO DE INTERNET - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\" La venta online de jam\u00f3n ib\u00e9rico ha subido un 125% en solo un a\u00f1o, por lo que se podr\u00eda calificar de aut\u00e9ntico \u00e9xito. Sin embargo, si miramos en detalle, veremos que el contexto en el sector de los productos del cerdo ib\u00e9rico no ha sido bueno. 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