Whole Dry-Cured Ham

The most delicate flavour

Although Spanish cured ham has hundreds of years of history, it did not become popular until well into the 20th century. Now it is the protagonist in the menus of high cuisine restaurants and in the dishes of great chefs. But, above all, it is symbol of our local gastronomy.

The are many different types of cured hams in our country, and among all of them, ours represents perfectly the tradition of our mountains and valleys. The delicacy of our ham is, however, not coincidental, but the result of a very exhaustive process, which is carefully controlled from start to finish, so the authenticity of this product is absolutely guaranteed.

First of all, our pigs are raised and selected carefully in the region of Castile and León, and we use only the meats of the highest quality. This is followed by the salting process, which is specifically carried out on all the pieces and trying to enhance the authenticity of the flavour, without masking it.

However, the most important ingredient is not any spice or condiment, but patience. Our hams must mature for the time necessary, so that the salt distributes evenly and the meat dries while acquiring special nuances and aromas. Last but not least, our hams are smoked in the traditional way: using oak wood.