The Process


“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 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.