Iberian Ham
Our premium jamon is made from purebred Iberian pigs that are raised in the wild and fed a special diet during the montanera period. They feast on acorns and wild plants, giving them a distinct and delicious flavor. This process results in a high-quality ham that is sure to delight with its rich, nutty taste.
Our deboned blocks and packaged Jamon Iberico are produced in a closed cycle in Guijuelo, Salamanca. This ensures the highest quality and authenticity of our products, coming straight from our local suppliers.
Spain’s Jamón
The Finest Ham …
Spain’s jamón is celebrated worldwide, but the pinnacle is acorn-fed 100% ibérico ham—a rare delicacy made from pure-bred Ibérico pigs native to Spain. Its quality stems from the pigs’ upbringing, traditional methods, and the unique characteristics developed through their acorn-rich diet.
The aroma of Iberian ham when cut has an intense red colour and noticeable infiltrations of fat between the muscle fibres. The aroma is intense and flavour is sweet, incomparable with any other types of cured meats.
The Ibérico pig and its habitat
The Ibérian pig is the sole grazing pig species remaining in Europe, and it is native to the dehesas—vast natural pasturelands found throughout central and southwestern Spain.
Only pigs of at least 50% Black Iberian ancestry can be used to make Iberian ham. The most prized blacklabel ham, jamón 100% ibérico de bellota (black-hoof ham), comes from 100% purebred Iberian pigs.
These distinctive black pigs, known for their slender legs and “patas negras,” graze in the dehesas—natural oak-filled pastures of central and southwestern Spain. Their varied diet, especially the abundance of acorns, gives Ibérico bellota hams their unique flavour and texture.
The ‘close production cycle’
The Iberian pigs are raised on open land, where live freely in the woodlands for approximately two years. Each animal has several hectares to roam and feed naturally on acorns. These acorns, sourced from holm oak and cork oak trees, are rich in vitamin E and monounsaturated fatty acids, contributing to the exceptional quality of the meat.
Vitamin E helps reduce cellular oxidation, supporting the elimination of free radicals and contributing to the prevention of aging and degenerative conditions. Monounsaturated fatty acids also play a key role in cholesterol management by lowering LDL (‘bad’) cholesterol while increasing HDL (‘good’) cholesterol levels.
Our varieties and curing periods
100% Iberian Bellota (acorn fed) 40months + Reserva
50% Iberian Bellota (acorn fed) 36months +
50% Iberian Cebo ham 24months +
Our producers and curing traditions
Our local supplier is among Spain’s most traditional Jamón ibérico producers, operating in Guijuelo, Salamanca. For generations, the company has focused on quality, maintaining its own oak groves where Iberian pigs roam freely.
The curing facility’s lofty elevation and the climate offer ideal conditions for drying ham. The process involves four main stages: salting, washing and settling, drying, and finally maturation in cellars.
Till this day, the local producers adhere strictly to the original tradition and method: top-quality meat and salt only, without any chemical additives or preservatives.
logistics information
personalised labelling
We provide customised labelling and packaging solutions to our loyal customers, meeting all local import regulations set by your government. Our goal is to make export and import of Spanish fine foods easier and more efficient for you.