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Serrano Ham Reserve of Ledrada Salamanca made by Jamones HPM. It comes from white layer pork specially cared for and fed to achieve a unique infiltration and flavor. In the foothills of the Sierra de Béjar is located the town of Ledrada. With an altitude of 800m above sea level and a very particular climate allows a perfect curing of this reserve ham of 7.5-8kgs of weight.
To obtain a good Serrano ham fat reserve, a differentiating factor is the handling of the animal. These are white-coated pigs raised on farms that allow the physical exercise of the animal. Subsequently, a slow curing of 24 months in a natural cellar gives a texture to the meat and a fatty infiltration that enhances its juiciness. For this reason, it is also called fatty ham.
(The price does not include the possible decoration)
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In Jamones y Embutidos HPM they have been making an artisanal jamón ibérico in Ledrada since 1925 when the first generations slaughtered pigs and used all the products from them.
It was in 1958 when Pedro Martín Garcia began to open a new line of business, where he was the sole owner. This stage of tradition and know-how passed into the hands of his daughter Mª Dolores in 1984. Since then, Mª Dolores has run the family business, preserving the artisanal production of the jamón ibérico of Ledrada as instilled in her by her father.
If you want to buy Ledrada jamón ibérico online, this is your chance.
Located at the foot of the Sierra de Béjar, and just 12km from Guijuelo, Ledrada is a municipality dedicated exclusively to the production of ham and sausage ibérico. A landscape that combines mountains with holm oak pastures. Its climate of long dry and cold winters, and short and mild summers, make it an ideal enclave for the natural curing of Jamón Ibérico. A very important climatic factor is the altitude of 880m above sea level and its surroundings allow it to remain free of fog during the winter, as these negatively affect the natural curing of ham and paleta ibérica.
With just over 500 registered inhabitants, Ledrada has 7 ham, paleta and sausage factories ibérico. A municipality dedicated body and soul to the jamón ibérico.
As it cannot be less, Ledrada has a holiday dedicated to the production of Iberian products that gives it so much fame. Every year, on a Sunday in February, the municipality recreates the typical traditional slaughter, where they teach all visitors how our grandparents made the products that today serve as sustenance. For this reason, the Martín family invites you not to miss this unique event and very illustrative of how these products were made.
The facilities of HPM S.L. are located on the outskirts of the municipality of Ledrada, surrounded by fields of holm oaks and cork oaks, away from population centers, an ideal place for the natural curing of its products.
The brand cures hams, shoulders, sausages and sausages from the Iberian pigs of its own farms. It has a farm where the greatest commitment is animal welfare. It has recreational areas where animals can walk and exercise their muscles. This is a differentiating factor that brings texture and flavor to your products.
In addition to on-farm production, the family raises and feeds acorn-based pigs during the montanera season, where the pigs walk through large expanses of pastureland. From these pastures come the animals that after their sacrifice offer us such a precious delicacy as the Jamón Ibérico of bellota.
In short, when buying HPM Iberian products, traceability is guaranteed from the field to your table. In addition to being a process entirely carried out by the Martín family, they can offer you authentic ibérico ham at a good price
As a curiosity, HPM SL makes pork tongue ibérico stuffed, following an ancestral tradition and proof of the artisanal orientation of its production.
Cured pork tongue ibérico has very few calories and sliced is a perfect delicacy as an appetizer.
Serrano Ham Reserva de Ledrada, Salamanca, made by Jamones HPM, from white-coated pigs reared with physical exercise. With a slow curing of 24 months in natural cellars, it achieves a texture and fat that enhance its juiciness, known as fatty ham.
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