The best Dehesas in the south-west of Spain are the perfect habitat for our Iberico pigs. Extensive farmlands with a good sprinkling of acorn producing trees and abundant sunlight space and watering areas constitute the perfect environment for rearing iberico pigs. Just as they would do in the wild, pigs cover daily large distances to have access to food and water, fact which is key to ensure their meat develops muscle and abundant marbling, a main characteristic of Iberico meat quality.
Se video her: https://www.youtube.com/watch?v=LTznEKGuuU8
All our Iberico pieces are dry-cured in the mountains of the Natural Park of Candelario, village located at 1300 metres above sea level, in the province of Salamanca. Its singular microclimate, together with its rich vegetation and the slow elaboration process, makes our Iberico hams to be unique. Our Serrano Plant is located in Utiel, at around 900 meters above sea level, in a Mediterranean area and climate but with continental influences. This is the reason why our Serranos have special characteristics, being its aroma, taste, and texture very personal. The one-by-one selection of the best pieces, the exact amount of salt and the slow dry-curing are key factors in our process. The knowledge and Know-How of four generations of Maestros Jamoneros, since 1920, have joined together with the newest technologies, to inspire a unique personality to each of our pieces.
The low amount of salt used in the elaboration of our hams and the long dry-cure process, both confer our products with exceptional organoleptic properties. Probably, the best way to enjoy our ham is to eat recently hand-cut thin slices, but it is also ideal to use as main ingredient in the preparation of traditional dishes and tapas.