The personal commitment of Redondo Iglesias to the traditional way of elaborating fine jamón began in 1920. The Redondo family is loyal to tradition while it also applies the most advanced technologies to meet the highest quality control standards, which result in the achievement of a Premium fine product in all its aspects. Our commitment to quality and excellence in our products, has positioned the company in the International market, converting ourselves in the authentic Brand Ambassadors.
Evolution can only be understood when there is a deep respect for tradition
The commitment with our story and with our own way of elaborating Jamon since 1920. Our heritage is controlling every step of the process, leaving nothing to chance. Selecting the best Dehesas for our Ibérico pigs, the favorable climate conditions for the dry-curing of jamón and the caring attention of our Maestros Jamoneros, inspire each of our pieces a unique personality.
All our Iberico pigs are raised in Free-Range conditions, in a natural and controlled environment
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.
Technology helps us perfection the traditional process
All our Iberico pieces are dry-cured in the mountains of the Natural Park of Candelario, village located at 1300 meters 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.