Birthplace of artisan traditions

Located in Guijuelo, birthplace of artisan traditions related with the Iberian pig, south-east of Salamanca province between the foothills of the Gredos and Bejar Sierras, this region is privileged with a microclimate of long, cold winters and short summers, ideal factors for the drying and maturing of all of our products.

The silence and peace of our cellars, mixed with the pure, cold air, naturally mature each piece over the course of two years. During this time, our artisan masters assure that these products are under optimal conditions of humidity and temperature, oscillating between 60%-80% and 14- 18ºC, respectively.

This gradual maturing in our natural cellars transforms the pieces until they obtain the textures, scents, nuances, and flavours which make our products, and especially our ham, the gems of our gastronomy.
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