Close flavours from distant lands

The history of iberian ham begins in the green pastures of Span, where
the dark-coated Iberian pigs feed on acorns and herbs. This gastronomic
tradition, dating back thousands of years, has perfected the art of ham curing,
transforming the meat into a prized product.

Over the centuries, master artisans have jealously guarded the secrets
of the process, creating a magical process that gives unique flavours.

Learn more with our pdf

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Our Production Process

1.Breeding and feeding our pigs

We control very carefully the breeding and feeding of our iberian pigs on our vasts estates

2.Selection of our pigs

We carefully select our pigs and control the "montanera" period to ensure adequate nutrition. Afterwards, we proceed to slaughter and processing in Jabugo

3.Salting and Post salting

Hams and shoulders are graded to calculate the ideal salting. We use traditional sea salt. During post salting we reduce moisture preventing bacterial contamination. This phase lasts 90-100 days.

4.Drying Our Hams

After post-salting, the hams move on to the natural drying phase, exposed to the microclimate of Spain. Sweating takes place, as the temperature increases as spring approaches

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