Finca Cañada La Pila, on the road that takes you between Dehesas from Pozoblanco to Obejo, is the jewel in the crown of Agroibérica de Pozoblanco. An extensive Dehesa de Encinas where pure Iberian pigs are raised from which the renowned Bellota Ham of Agroiberica will be obtained.
In addition to La Pila, the Martín family has other Dehesas in other municipalities such as Villanueva de Córdoba, Cardeña or Espiel. All farms are within the framework of the Los Pedroches Denomination of Origin, which allows Agroiberica to select its best pieces to be qualified as DO Los Pedroches Iberian Ham.
The Iberian ham of Agroibérica de Pozoblanco comes solely and exclusively from the more than 1500 own animals that it slaughters per year. The traceability of Agroiberica 100% Iberian acorn-fed ham is guaranteed from the moment the piglets are born until they are slaughtered.
The curing plant that Agroibérica de Pozoblanco has in this Cordovan town is known throughout the region as Jamones Malcan, Hermanos Martín López. In this factory, hams are still cured in the same artisanal way as when José's grandfather arrived from Salamanca. Opening and closing windows according to the time of year, the winds that blow every day and taking advantage of the heat or cold of each hour of the day. The company still retains the brand Jamón Ibérico Malcan and it is common for the town to be known more by this name than by Agroibérica.
The Martín family was the driving force behind the creation of the D.O.P. Jamón Ibérico de Los Pedroches. His recognized career in defense of D.O. Ham Los Pedroches is verified in its continuous presence in all activities that the Los Pedroches Denomination of Origin carries out nationally and internationally. In our portal you can find all the offer of Iberian Ham D.O. Los Pedroches de Agroibérica de Pozoblanco.
Agroibérica's Iberian sausage is still made with José's grandmother's recipe, using only natural ingredients and the best lean, prey, secret, feather... of the own Iberian pigs.
Arte y Corte, established in 2012 by master cutter Jesús García, specializes in the production of premium hams. After winning the Spanish championship of ham cutters, Jesús founded his factory using his own and family cattle. In 2018, Arte Corte received the prestigious Golden Ham Award for the best jamón de bellota in Extremadura, in addition to being recognized with the award for the best livestock. Enjoy the authentic taste of the best jamón ibérico in bellota with Arte Corte.
The producer Jamón Cárdeno de Fuentes de León, Extremadura, produces some of the best 100% acorn-fed Iberian hams with special characteristics: stylized pieces with a thin and thin leg that is characterized by the 100% Iberian pig. Fluid and slightly oxidized covering fat, as a result of feeding pigs based on acorns. The curing of Cardene hams is carried out in centennial wineries with a minimum period of 3 years, so the sweet and delicate taste fruit of the right salting and slow maturation. The humidity conditions and the microclimate of the area.
The elaboration is 100% handmade is due to the experience of generations and with intuition and sensitivity in the handling of our products. We must necessarily highlight the purely ecological condition of our 100% IBÉRICO CÁRDENO ACORN HAM, both for its elaboration without more additives than sea salt; as for the origin of it, because it comes from an animal raised in the middle of nature, fed with the fruit of the oaks of a natural space specially equipped for the Iberian pig and its unbeatable products.
You can consult our entire catalog of acorn-fed Iberian ham at the best price and preselected so that you can get your choice 100% right.
Dionisio Sánchez began his activity in the 40s. Today, it is his son Dionisio who continues the tradition in Fuentesaúco, Zamora. Following the traditional process of curing hams and with its own selection of the Duroc breed, it has obtained its own genetics called Konduroc.
The Duroc pig is characterized by its rapid growth and marbled meat. It is the only pig that is allowed to cross with the Ibérica breed.
At Jamones Dionisio Sánchez, the animals' feed is taken care of with cereals only from Castilla y León. In addition to the careful feed, free of GMOs and additives, it allows a greater weight and life to the animal, thus guaranteeing a better texture and enhancing the flavor of Konduroc Ham. At Dionisio Sánchez, the requirements to obtain the Animal Welfare seal are strictly complied with.
All Dionisio Sánchez sausages and hams are covered by the Tierra de Sabor guarantee brand.
Jamones Dionisio Sánchez also has an exclusive line of 100% Duroc KachaNegra Essentia breed pigs. With a perfect content of infiltrated fat, KachaNegra 100% Duroc products offer an incomparable flavor and juiciness, very similar to Iberian products
Finally, Sánchez Bermejo Ibéricos is based on the mission and objective of providing the customer with a unique culinary experience, offering different Iberian products, depending on the selection of the breed ibérica, selecting our most pampered and cared for Iberian specimens, which, raised in freedom in the best pastures of Salamanca, Extremadura and Andalusia and thanks to the fact that they have an optimal weight and age range for their respective marketing, They have helped us to position ourselves as a guarantee brand that carries excellence, craftsmanship, tradition and know-how as hallmarks.
Ibéricos Doble F is the brand of a small family business of ibérico pig farmers and producers of their derivatives. It all started in 1998 and, since 2004, after requests from family and friends, we have been making our own products, until today. They have their own breeding mother farm located in the Sierra de Sevilla. The fattening of our pigs, based on acorns, and the subsequent preparation and curing of the products derived from them is carried out in the Sierra de Huelva, specifically in the region of Aracena and Picos de Aroche.
DOUBLE F
Promociones Díaz e hijo-2007, S.L.
Disseminated, Disseminated, 2
21.668- La Granada de Río-Tinto (Huelva)
The DON IBÉRICO brand is the result of the good work over four generations with the innovations that the latest technologies bring to guarantee you the best quality of authentic Don Ibérico Ham.
In Don Ibérico the following are joined:
A family that has not changed one iota the way of understanding and elaborating the jamón ibérico.
The people who make up the Don Ibérico team put their soul into each piece during every moment that the ham or sausage passes through their facilities in Guijuelo.
Sausages with a touch of smoke, stacked on the ground at a maximum of two heights. Window opening and closing controlled daily. All to guarantee a homogeneous and unique flavor.
The application of the most modern technologies to ensure a unique control in the final product sector.
It offers us Iberian ham of bait, Iberian shoulder of bait and Iberian sausages made following the customs of our elders, as was formerly done in "the slaughter" in the villages.
It is a family business led by the brothers Jaime and José María Moreno Garcinuño who are committed to the breeding of Iberian pigs for bait and production of Iberian ham and shoulder exclusively from their own livestock. They started as farmers and after two years of activity they began to cure their own Iberian bait ham.
A firm commitment to 100% Iberian mothers of hairless lineage registered in the studbook of the Spanish Association of Breeders of Pure Iberian Select Pigs (Aeceriber) that allows to obtain an Iberian piglet with unbeatable morphological qualities, both in infiltrate, tenderness and juiciness. These mothers are crossed with Duroc breed fathers registered in the Stud Book of the National Association of Select Pig Breeders (ANPS)
The Garcinuño family uses exclusively cereals from their own farm, having their own cereal mill. This is how the animals are fed according to their needs. It has up to 10 different types of feed depending on whether it is mothers, piglets or bait. This combination allows them to offer an unbeatable diet to the animals, in order to obtain a final product cataloged as "High Oleic".
Ibéricos Garcinuño is committed to animal welfare and respect and care for the environment, with innovative and sustainable solutions, such as the photovoltaic plant itself for the self-consumption of light.
The range of products offered includes:
In ibericomio.es we have started offering from Monterrubio, Segovia, its Iberian ham of Garcinuño bait and the Iberian shoulder of Garcinuño bait. Very soon you will also be able to taste their fresh Iberian meat.
Embutidos Y Jamones Ecológicos Luis Gil has several generations of artisans making organic sausages and raising their own livestock farm in an organic way.
Its products are organic, 100% natural and gluten-free (suitable for people with food allergies or lactose and egg intolerances).
Since 1920 Luis Gil produces artisan and ecological Iberian products. They already had in the family years ago with a village butcher shop and together with the shepherd's trade the family tradition was continued in the elaboration of artisanal sausages.
Later generations professionalized the family tradition by creating the sausage factory with the name honoring grandfather Luis.
At present, with the fourth generation of the family fully involved in the family business, an ambitious project has been launched that allows them to produce organic sausages and fresh meats from their own exploitation of animals raised in total freedom and in an ecological way, in harmony with nature and man.
El Encinar de Ocón' is located in Valle de Ocón (La Rioja - Spain), where duroc pigs are raised in harmony in a leafy woodland of holm oaks and oaks surrounded by a privileged environment with a healthy meat, of high quality, outdoors feeding on pastures and roots counting on a 100% organic diet.
Natural organic products, gluten-free and lactose-free. Quality organic sausages and meats, artisanal and healthy.
Organic production seeks the combination of animal welfare, the environment and a natural mode of production. With our organic sausages and organic fresh meats we have created a range of products of the highest quality, artisanal and healthy.
All of them are organic, 100% natural, gluten-free, lactose-free and without eggs or derivatives.
Juan Ortiz Bernal has been a professional Iberian ham cutter in Seville for more than 20 years. For two decades Juan Ortiz has selected the best pieces of ham and shoulder for knife cutting in the most important events in Seville and province. This master cutter has made the leap to production and for a few months has been marketing his own brand of Iberian hams and shoulders cut by knife or machine; Iberian GALOCHA with the best pieces of ham and Iberian shoulder always cut by this professional cutter of Iberian Ham from Seville.
The Galocha al Corte brand has its origins in 2010 when the Ortiz - Galocha family with long experience in the world of Iberian ham cutting take a step further. It begins to select Iberian pieces for professional slicing and packaging. In just 10 years, Galocha al Corte is a benchmark in the slicing and packaging of Iberian ham in Seville.
Embutidos y Jamones Raybel
The company Extremeña Vaquero León produces quality products. From Torrecillas de la Tiesa, Cáceres come the Iberian hams, Iberian shoulders, Iberian loin and the best sausages with top quality raw materials.
Specialized in typical products of the Extremadura region such as Iberian sausages of bait and acorn, Iberian sausage, Iberian acorn-fed sausages, hams and Iberian shoulders of acorn and bait. It has more current and comfortable formats such as sliced Iberian ham,acorn-fed Iberian ham, chorizo and vacuum packed.
It is also worth mentioning the production of the famous Patatera trujillo, a typical product of Trujillo in the varieties of sweet and spicy patatera packaged in a traditional way or in tubs for easy and convenient consumption.
Guillén Jamones y Embutidos is a family business with three generations dedicated to ibérico pigs. Located in Guijuelo, the "Cradle of Jamón Ibérico", we stand out in Spain and Europe for our quality and tradition.
Superior Quality: In our modern, approved and equipped facilities, we produce naturally cured Iberian hams and sausages, guaranteeing the preservation of the properties of the meat.
On our own farms we manage the genetics, feeding and breeding of our Iberian pigs in an ideal environment, ensuring products of the best quality.
Food of Excellence: We manufacture our own feed with selected cereals, maintaining high standards of quality and uniformity.
Premium Variety: We offer a wide range of Iberian sausages and hams, renowned for their flavour and quality.
In the 1950s, Venancio Martín, a muleteer by profession, toured towns and cities in Castile and Extremadura offering the Iberian hams and sausages made by the family in a traditional way.
Since the beginning of the new century, his sons have boosted their Iberian production activity with excellent results.
All the Iberian products produced by Hermanos Martín Sánchez are certified by HYCER, an auditing company authorised to certify compliance with RD 4/2014 of the ibérico standard.
In addition, all Martín Sánchez products have the recognition of the guarantee mark of Castilian-Leonese products, Tierra de Sabor.
To give greater control to the products made by Hermanos Martín Sánchez, this company is covered by the PDO Jamón de Guijuelo , which covers the most selected products from its dryer.
Of particular note is the BELLAVISTA AWARDS'22 , which recognises its business excellence.
Buy Aracena Iberian ham online direct from the supplier at the best price is possible thanks to our partner producer Ibercastaño Robledo.
25 years ago Manuel García began marketing Iberian hams and sausages in Aracena, in the Natural Park 'Sierra de Aracena y Picos de Aroche', west of Andalusia, in the province of Huelva. Area declared a Biosphere Reserve by Unesco. Today, his daughters, Rocío and Elena continue with their work of bringing us an Iberian acorn-fed ham made by hand.
The García Ortega family works with small farmers in the municipalities of the Sierra de Aracena and Picos de Aroche, a perfect setting for the breeding of the Iberian pig. In the pastures of Cortegana, Aroche, Castaño del Robledo, Hinojales, La Nava, and other mountain municipalities, the Iberian pigs that supply their dryer are raised with care.
The orography and climate in Aracena allows to achieve a special curing of Iberian ham with a particular and recognizable flavor.
Ibercastaño Robledo is produced primarily 100% Iberian acorn-fed ham and 100% Iberian acorn-fed shoulder along with acorn-fed sausages.
Aracena is a benchmark in the world of Iberian. In October the Aracena ham fair is celebrated in which curious activities are developed such as the tasting of products of the slaughter or the raffle, "its weight in Ham". In addition, you can make the Aracena ham route that of course passes through the facilities of Ibercastaño Robledo.
Iberic box. Iberian products unique in the world thanks to the pure and own genetics from which their pigs come.
Ibéricos Aro in Cortes de la Frontera, Malaga, produces exclusively 100% Iberian acorn products from its own livestock. Pure Iberian pigs raised on their farms in Cortes de la Frontera, in the Serrania de Ronda. Cortes de la Frontera has a privileged location in the Natural Park of the Sierra de Grazalema and the Natural Park of the Alcornocales.
In a municipality surrounded by Mediterranean forest, with a large number of cork oaks and holm oaks, the diet rich in acorns is guaranteed for the Iberian pigs that the Rodríguez family raises in these spectacular places.
The physical exercise of the animals in a landscape of Serranía with a feeding of abundant acorns allows to obtain an Iberian ham of unique quality.
It is not usual to find outside the large Iberian producing regions, a 100% artisanal and quality 100% Iberian acorn-fed ham. In Ibéricos Aro, the Rodríguez family has been betting for two generations on the quality of their livestock and on curing according to the traditional method of the Sierra de Ronda.
The acorn-fed ham of Ibéricos Aro and its 100% Iberian shoulder of acorn have the seal of guarantee Sabor de Málaga and the recognition mark Natural Park of Andalusia. Both represent an extra endorsement of the artisan elaboration of Iberian products in the province of Malaga.
In Ibéricos Aro the Iberian acorn-fed sausage that we all know is made; 100% Iberian Bellota loin, chorizo and acorn-fed sausage. In addition, some of the best delicatessen of Malaga cuisine are produced; The Iberian Bondiola de bellota, Los Chicharrones friritos de Bellota, or the Zurrapa de Lomo ibérico de Bellota.
The Iberian acorn-fed Bondiola is the head of loin marinated and cured in a traditional way. The chicharrones, come from the bacon of the Iberian pig. Zurrapa is an Iberian loin fry. There are 3 unique dishes of the cuisine of the Serrania de Ronda.
You can consult our entire catalog of acorn-fed Iberian ham at the best price and preselected so that you can get your choice 100% right.
In the Dehesa del Campo de Argañán in Salamanca, the García Hervalejo brothers raise their own Iberian pigs. Exclusively 200 animals cared for in detail without haste or stress. Its healing is with care and detail. Guaranteeing traceability and homogeneity in its exclusive 100% Iberian acorn-fed products.
The products of Cerdoh! They are a commitment to innovation and presentation. The youth of its owners, their training and customer orientation are noticeable in each product and service provided.
Not only do they have an exceptional Bellota shoulder, the 100% Iberian loin of acorn Cerdoh! is exceptional. It has surpassed in blind tastings the most recognized brands in the market. A soft, unctuous and delicate texture. Possibly the best 100% Iberian acorn loin in the world.
You can consult our entire catalog of acorn-fed Iberian ham at the best price and preselected so that you can get your choice 100% right.
Maextre is a family project dedicated to the production of the highest quality Ibérico bellota pork. Our story begins with the sale of La Matilla, a farm located in the heart of the Dehesa de Extremadura, between the Cañada Leonesa Occidental and the cattle line that connects Cáceres with Trujillo.
At Maextre, we pride ourselves on raising 100% Iberian pigs that live in a state of semi-freedom in the rich and extensive Dehesa de Extremadura. Our pigs belong to the exclusive hairless lineage, developed through our own genetic line, which guarantees the homogeneity and excellence of each product we offer.
Unsurpassed Quality: Our commitment is to offer products from the Ibérico 100% ibérica breed bellota Pig, grown with care in a natural and sustainable environment.
Maximum Guarantee: At Maextre, every product is a promise of quality. Thanks to our own genetic line, we ensure the purity and excellence of our 100% Iberian pigs.
Maextre's products include a variety of meats and sausages derived from the Pork Ibérico of bellota. Each of them is the result of meticulous care and a family tradition that has been perfected over the years.
Dehesa Grande, Livestock Cooperative that brings together 600 farmers raising beef and Iberian pigs. It has more than 500 100% Iberian mothers.
In Dehesa Grande, the 100% Iberian acorn-fed pig is raised in freedom throughout the Arribes del Duero Natural Park. An incomparable landscape that combines the Douro River with the Dehesa Salmantina.
Traceability is guaranteed in each and every one of the Iberian pieces that are cured in the dryers of Vitigudino, capital of the region of Arribes del Duero.
Only the 100% Iberian acorn-fed ham or the most selected Iberian ham of bait field are chosen by the partners of Dehesa Grande for marketing.
This cooperative is nationally recognized for the quality of its cattle. Being an international reference as a producer of the -Protected Geographical Indication- PGI Morucha de Salamanca.
Among other recognitions, this Cooperative is certified and approved to serve its beef to customers as demanding as Carrefour or McDonalds.
Buying 100% Iberian field bait ham is not an easy task. Few farmers opt for this category. The Dehesa Grande Cooperative offers us its 100% Iberian ham from bait campo at factory price.
Ibéricos La Encina Charra, has been making Iberian products in a unique and artisanal way for generations in Salamanca. The work done on Iberian ham, shoulder and sausage for generations implies a quality that takes to the highest levels of flavor the Iberian ham, shoulder and sausage produced by Encina Charra with the help of experience of previous generations.
La Encina Charra is a family business dedicated to the breeding and processing of the Iberian pig. Located in SALAMANCA, south-west of Campo Charro, in the municipality of GALLEGOS DE ARGAÑÁN, where the pigs with which we make our products are raised. This area, due to its altitude and sandy soil, is listed as one of the best in the world for the production of acorns.
Tradition and modernity come together in quality and exquisite Iberian products. The Iberian Encina Charra are produced and matured in their own dryers. Its Iberian has conquered the best palates and is currently available in our online store with free shipping from the dryer to your table. Of the most renowned pastures of the peninsula puts on your table the Iberian product that their products elaborate.
The ripening and drying process is based on 3 principles:
- Quality of the raw material.
- Slow healing in its measure.
- Optimum salt point.
All this well presented and at its point of healing, to enjoy an authentic delicacy, good for pleasure and healthy for the body.
Encina Charra has a selection of hams, shoulders and sausages that stand out for their quality, aroma and unmistakable flavor.
A Cinco jotas Iberian acorn-fed ham is an authentic and unparalleled product. A true treasure of Spanish gastronomy. Its 100% Iberian Bellota hams and shoulders come from purebred Iberian pigs raised in total freedom in the Dehesas of the peninsula.
Since 1879 made in the town of Jabugo, origin and home of the authentic 100% Iberian ham 5 jotas.
You can consult our entire catalog of acorn-fed Iberian ham at the best price. Iberian ham selected to succeed in your purchase 100%.
Iberian hams and shoulders Sierra Monesterio (Badajoz), is a company from Extremadura dedicated to the production and marketing of Iberian pork products. The company has specialized in the artisan cutting and portioning of cured products of the Iberian pig, especially the hand-cut, knife, Iberian ham and Iberian shoulder, in its different qualities acorn selection, acorn and recebo.
The company is located in Monesterio, a municipality in the south of the province of Badajoz (Extremadura), where the meadow of holm oaks and cork oaks predominates, where excellent Iberian acorn-fed pigs are raised, a circumstance that favors the activity, to obtain the best Iberian ham and other derivatives of the Iberian pig.
Sierra Monesterio, It combines technological advances in food preservation, with artisan work, both in the elaboration of products and in the subsequent transformation into slices and portions. The result is a high quality product, carefully treated for human consumption and with an attractive presentation that pursues exclusivity with the best prices in the Iberian market.
The Sierra de Monesterio, is nestled in the foothills of Sierra Morena, division between Extremadura and Andalusia, dominating the Puerto de las Marismas. Gateway from Seville and natural passage of the Via de la Plata. The location between Seville, Badajoz and Mérida driven by the passage to Extremadura from the south, increased local trade, agriculture and livestock, taking great strength the breeding of pigs in the pastures of cork oaks and oaks of Extremadura.
Monesterio is a key place to learn about the culture of Iberian ham, where you can visit the Museum of Iberian ham where you can learn about the customs of the area, customs, slaughters and the process of making one of the best Iberian hams in Extremadura and Spain. Many people confuse the name Monesterio with Monasterio, so make no mistake naming Monasterio hams ;) you must say How rich the Hams of Monesterio!
Ibericomio is the best place to buy hams from the Sierra de Monesterio, offering an exclusive selection for our customers thus avoiding surprises when we travel to these places and decide to buy a ham.
As they say in Jamones y Embutidos Ibéricos del Baldío each Iberian ham of acorn "has its own history" and goes beyond the purely gastronomic.
Iberbal Iberian ham is characterized by the intense, unique and juicy flavor of acorn-fed Iberian ham that remains on the palate giving that unparalleled pleasure of eating a good ham.
One of the factors that influence this excellent taste is the breeding of the Iberian pig in an extensive regime in the more than 2,000 hectares of Dehesa de Extremadura that the family has. This guarantees a large amount of acorn in the montanera season.
The Leal family counts on La Dehesa El Baldío and La Dehesa Campo Segundo to raise their pigs in freedom enjoying the incomparable environment in the vicinity of the terms of Arroyo de la Luz and Brozas in the province of Cáceres, Extremadura. Region recognized worldwide as one of the most expert in the production and curing of genuine and authentic Iberian ham.
The sign of distinction of Dehesa Los Baldíos Iberian Ham is the total integration of the process from the breeding of the piglets in its Dehesa Extremeña to the curing of the legs in its modern facilities in Plasencia.
In addition, in Jamones Iberbal, animal welfare is a fundamental premise. The handling of the animals always with positive stimuli and herding of the pig in favor of the territory in which the guarros come to the sound of the Zurriago wading the oaks to feed on a juicy acorn.
In addition to the excellent Iberian acorn-fed ham, it has other excellent products such as the Iberian shoulder in several categories covered by the Iberian standard, Iberian sausages and a wide variety of fresh meats such as sirloin, secret, feather, lizard and fan.
Iberbal has the most current technologies but without forgetting the artisanal process of curing Iberian ham and sausage. Each ham in its point of salt with a curing process of at least 30 months.
Ibericomio offers you its products with free shipping, direct from the factory and with the best price on the Internet.
In 1988, Perfecto Gómez and Pilar Gómez began their business adventure in Cedrillas, Teruel, creating Jamones Castelfrío.
The climatic conditions of Cedrillas have always made the municipality a very special place for the curing of hams. Tradition was in the air. For this reason, from the beginning, their commitment to the artisanal methods of curing cured ham in Teruel has been present in every piece of ham they have made.
Currently, the second generation of the family formed by the three children of Perfecto and Pilar, have been able to combine the experience of their parents with their university education to create authentic products that reflect the soul of the land of Teruel.
Award for the Best Ham in Spain 2024
The Gómez family's commitment to quality has been recognised with the highest recognition granted by the Ministry of Agriculture, Fisheries and Food.
In 2024, the Perfecto ham, protected by the Protected Designation of Origin Jamón de Teruel, has been distinguished with the prestigious Food of Spain Award for the Best Serrano Ham.
This PDO Teruel ham is distinguished by its homogeneous texture, its bright red leanness, and a balanced flavor that satisfies the most demanding palates.
The key to the Jamones Castelfrío is in the respect for the natural and traditional process of curing the ham together with the selection of the raw material. Each PDO Teruel Perfecto Ham is individually selected. Subsequently, the healing process is supervised individually. Only in this way can you get the Best Ham in Spain
Discover the excellence of Teruel hams and sausages. Bring to your table an award-winning product that celebrates the best of our tradition.
Señorío de Montanera happens to be the largest producer of 100% Iberian Bellota Ham of Protected Designation of Origin Dehesa de Extremadura thanks to the fact that it has more than 60 farmers in the areas of Extremadura, Andalusia and the Portuguese Alentejo with meadows of holm oaks and cork oaks where they raise pure Iberian pigs feeding them natural pastures and acorns to get muscled Iberian pigs and with it excellent Iberian hams of 100% acorn, juicy, aromatic and with a lot of flavor, highly valued by great chefs and restaurateurs.
It has modern facilities to manufacture 100% acorn-fed Iberian hams located in Salvaleón (Badajoz), which happens to be the area with the largest extension of holm oaks in the Iberian Peninsula.
You can consult our entire catalog of acorn-fed Iberian ham at the best price and preselected so that you can get your choice 100% right.
Jamones de Juviles S.A produces ham from the Alpujarra without nitrifying agents, additives or preservatives. It is one of the few producers of low-salt IGP Trevélez Ham that still use the artisan method of curing.
At more than 1250m high, in the heart of the Sierra Nevada Natural Park, in the town of Juviles (Granada), Jamones de Juviles, SA gets a low salt ham without additives.
Since the 30s in Juviles was salted and cured in homes the hams of family slaughter. The Fernández family stood out for the flavor they got in their pieces. Thus he began to market hams without nitrites creating the origins of the current company that sells a ham low in salt, with the IGP Jamón de Trevélez in the national and international market.
Jamones de Juviles SA has modern facilities that have gone from 6,000 m² at its inauguration to 10,000 m² today. It has two processing centers and a production capacity of more than 300,000 pieces per year.
The production process is audited by professionals, who apply their technical knowledge contributing their accumulated experience in the elaboration of an artisanal ham to achieve a recognized and contrasted quality ham. In Jamones de Juviles, SA, the exact moment of maturation is determined by the ham master based on the latest technical advances and the tradition of curing the ham of the Alpujarras.
The selection of pieces offered in Ibericomio is exclusive. Ham without nitrifying agents that comes out of the natural dryers with the exact curing point so that you can enjoy it in all its extension.
Don Marcos is a brand of Bellota Hams and Shoulders from 100% Iberian pigs, which is proud to produce the best Iberian hams in the region of El Valle de Los Pedroches, located in Andalusia (Spain). Its production process begins in our pastures, a unique ecosystem in the world, where 100% Iberian pigs are raised in freedom and feed mainly on acorns and pastures. This natural food provides them with a diet rich in healthy fatty acids, which translates into meat of exceptional quality.
The salting process is fundamental in the production of Don Marcos 100% Iberian acorn-fed hams. Once the Iberian pig has been slaughtered, the excess fat and skin is removed, and an incision is made in the cane area to facilitate the penetration of the salt. Then, the piece is placed in brine, where it will remain for several days, depending on its weight. After salting, the ham is washed with cold water to remove excess salt and dries and matures. In
In summary, the salting process is essential for the production of Don Marcos acorn-fed hams, since it is the first step to obtaining a product of the highest quality and exceptional flavor.
Outstanding for our high quality and attention.
The passion and respect we share for the traditional breeding of the Iberian pig has led that through the generations our pastures of Villanueva de Córdoba are characterized by the best care and attention of our Iberian pigs. The authenticity of our DOP Pedroches pigs and the extensive traditional breeding highlight the quality of fantasy and love that spreads to each of our 100% Iberian Bellota Hams. Try with passion, bite by bite the care and affection put into each of our hams.
We invite you to become passionate about us!
In Alba Romero converges the tradition of more than 20 years in the elaboration of cured meats and the production of the best 100% acorn-fed Iberian hams.
It was in 1994 when Criadores de Cala de Alba Romero began their activity always following the guidelines of quality and tradition using artisanal methods to get the best flavor of Iberian ham. Breeders and artisans of the best Iberian acorn-fed ham, a great treasure of Spanish gastronomy.
Located in the Sierra de Huelva, within the Sierra de Aracena and Picos de Aroche Natural Park, the municipality of Cala stands out, where Alba Romero hams breed in large pastures of holm oaks and cork oaks that facilitate a diet rich in acorns for Iberian pigs.
The best pieces of Alba Romero are covered by the Jabugo Denomination of Origin, which guarantees that the shoulder hams belong to purebred Iberian pigs raised in freedom in the pastures. Its elaboration is through the passage of time in its cellars with ideal temperatures. Physical exercise and bodybuilding are essential for fattening based on acorns, grasses, roots, insects, fungi, tubers among many other exquisite snacks that the pig finds in the pasture.
Manuel Romero, father and son, take care of the curing of each Iberian ham coming exclusively from the animals that they raise in more than 3000Ha of holm oaks.
Alba Romero has opted to control the Iberian pig from birth until they are slaughtered for consumption, selecting the best specimens with long and stylized legs. 100% Iberian pigs that are born and raised in the pastures, raised with acorns and running freely through the field. Alba Romero is one of the best producers that squeeze the highest quality at the best price in all their Iberian hams.
You can consult our entire catalog of acorn-fed Iberian ham at the best price and preselected so that you can get your choice 100% right.
Jamones Ibéricos Brisa has almost 40 years of experience in the world of jamón ibérico of Guijuelo. The Jimenez family, dedicated to the tradition and quality of its jamón ibérico has its own pasture in which it raises its Iberian pigs in an extensive regime from which each and every one of the pieces of Cebo Campo Ham 50% ibérico that it produces come from.
The Brisa quality jamón ibérico is endorsed by the Tierra de Sabor certificate. In addition, all its products are made gluten and lactose free.
Productos Cárnicos Brisa, SL makes its sausage and jamón ibérico following traditional recipes, taking care of the raw material and giving time, a lot of time to its jamón ibérico always with a minimum of 36 months of curing.
In recent years it has expanded its facilities to 4500m2 and the commitment to excellence translates into the new line of ecological jamón ibérico that requires strict controls added to the ibérico standard.
They are the third generation in the artisanal production of Iberian hams since 1909. Company located in Cumbres Mayores, in an emblematic place of the Natural Park of Aracena and Picos de Aroche, in the province of Huelva, Andalusia. Cumbres Mayores is a unique enclave in the production of Iberian ham.
Cumbres Mayores has a perfect climate for the curing of Iberian hams and sausages where they are cured in natural dryers with marked characteristics referring to textures and flavors with a completely artisan elaboration.
Located north of Huelva. Excellent Iberian products considered gourmet are distributed at a private level and for prestigious restaurants.
The best pieces of Jamones Ibéricos Chaparro are covered by the Jabugo Denomination of Origin, which guarantees that the shoulder hams belong to purebred Iberian pigs raised in freedom in the pastures.
Jamones Chaparro stands out for the production of organic Iberian ham made with 100% organic ingredients and from 100% organic Iberian pork. In this section, the most expensive Iberian ham in the world stands out, which is meticulously cured in the natural cellars of the Chaparro family.
By buying Iberian Ham Dehesa Barón de Ley you are entering the world of quality of all the products of the Barón de Ley Group. The best wine of La Rioja next to an exquisite acorn-fed ham
The100% Iberian acorn-fed J amón Barón de Ley is cured in Baños de Montemayor, a municipality in the north of the province of Cáceres. In the foothills of the Sierra de Béjar, next to Hervás. An excellent location for the curing of what is considered by many as the Best Ham in Extremadura.
In Dehesa Barón de Ley they take care of and pamper the cattle in their own Dehesas. The curing of Barón de Ley Ham and the rest of Barón de Ley Iberian products is carried out just as the Iberian acorn-fed hams and sausages have been cured in this region of the Ambroz River Valley.
Now it is possible to get a 100% Iberian acorn-fed ham Denomination of Origin Extremadura Barón de Ley at an exceptional price direct from the factory in ibericomio.
Jamón Ibérico El Real, is the recognition of a centuries-old tradition in the elaboration of authentic quality Iberian ham.
A selected group of producers of Iberian Ham are located in Villares de la Reina - Salamanca -. Among them are the renovated facilities of Jamones El Real, which also has its own dryers in the famous ham town of Guijuelo.
The 4th generation of the Martín Vizcaíno family continues to elaborate in an artisanal way the Iberian ham El Real recognized by the great lovers of quality Iberian ham.
Recently El Real Hams have been incorporated into the prestigious Denomination of Origin Jamón de Guijuelo. Thus, in Villares de la Reina they have Iberian acorn-fed ham DOP Guijuelo and also with a wide range of weights of bait shoulders field and shoulder of acorn 100% Iberian.
Jamones ibéricos García Mimbrero accumulates three generations of wisdom. Since Rafael García Mimbrero founded the company in 1956 with the firm intention of bringing quality Iberian at a fair and affordable price.
More than 60 years have passed since Rafael García founded "La Casa" but in this family the work continues to be done with the same dedication and affection. The objective has not changed; Produce quality hams with homogeneous characteristics that last over time.
To achieve this, in Jamones ibéricos García Mimbrero the secret is in the strict control of the production chain. From the elaboration of the feed itself to the drying of shoulders and hams, through the breeding and fattening of very selected Iberian pigs
Jamones Faustino Prieto de Salamanca are artisan producers of hams, shoulders and sausages of first quality using traditional methods with the best specimens of Iberian pigs raised in freedom of pigs raised by them. They make their customers happy with top quality Iberian products such as Iberian hams, Iberian shoulders and Iberian sausages.
The Iberian pig is their world and they control the life of all their pigs, from birth, growth in the pasture raised in freedom feeding naturally and with feed made by themselves. One of the key factors that distinguishes us is that we ensure that the taste of hams, shoulders, sausages, sausages, morcones, etc., is always the same. For Faustino Prieto, it is essential to maintain an adequate and equal diet from the gestation process of the pigs, that is why we built our own mill to make our own 100% natural feed.
The generation of Faustino Prieto in Salamanca was a generation of dedicating a lot of time to work, with a lot of tenacity and effort. They started in village fairs and ended up at the Milan Gastronomy Fair.
Cespedosa de Tormes has special conditions that make it the most suitable enclave in the world for the ham industry. Its location, altitude, winds and climate favor both pig breeding and curing sausages.
The fields, pastures and farm are located at 1,200 meters high between Cespedosa del Tormes passing through different farms feeding freely.
From April to October they feed on grass, roots and our natural feed and from October to March, during the montanera, they do it mainly on acorns both in our farms and in other specific acorns.
All our sausage, hams and shoulders are cured in natural dryers except for hams that spend 3 or 4 months in artificial dryer. The hams go through a very delicate stage of their curing after salting and need very constant humidity and temperature conditions so that the quality of the final product is perfect.
JAPASUR are a group of companies from Extremadura with the Iberian pig as their main activity. The Japasur Group began its journey in 1992 with the start-up of its factory in Higuera la Real, acquiring years later the slaughterhouse located in Zafra to complete its production chain. Our way of elaboration and the privileged geographical location ensure an incomparable final quality in our products.
Julián del Águila's Iberian bellota hams are raised in pastures in freedom and as a result their diet is based on acorns and herbs. The final product is an exquisite product where all the flavors of the authentic jamón de bellota 100% ibérico are brought out. The success of the bellota jamón ibérico lies in this feeding and breeding, which Julián del Águila takes care of with care.
The most artisanal processes are part of the current Julián del Águila. Producers of Iberian ham since 1895 where the family business has more than 100 years and more than 5 generations of master butchers behind it. Artisanal production, experience together with breeding in the conditions mentioned above launch high quality Iberian products on the market with balanced and natural aromas and flavors.
On the other hand, we must talk about the breed of Iberian pigs, which is the raw material of the final product and of the breeding area on Salamanca farms, guaranteeing animal welfare.
Among Julián del Águila's hams, we highlight the jamón ibérico of bellota, cebo or cebo de campo and Iberian shoulders.
The Salamanca pastures allow for a suitable climate for the drying, maturation and aging of Julián del Águila products. More than a century of making Iberian products and transferring the knowledge from generation to generation means that the products are of very high quality without forgetting the competitive prices.
All pigs, when approaching the end of their life, spend their last months through a fattening process that is known as 'montanera'. During all that time the pigs roam freely through the pasture, eating and eating acorns and pastures. According to Royal Decree 4/2014, the montanera stage will be between October 1 and December 15.
Not all hams may be bellota, because this Royal Decree indicates that for a ham to be ibérico of bellota, it must be at least 60 days consuming acorns and pastures in the pastures.
It is also worth mentioning that throughout the montanera process, the pigs travel many kilometers in search of food and among the fibers of their meats a large infiltration of fat is generated in their meats that will give the final product that flavor that only Iberian hams from bellota provide.
During this time in which the importance of pig feeding is key to getting the pig fattening and thus achieving the minimum weight to be called Iberian bellota.
For more than 70 years, Jamones ibéricos Los Hernandez. Jerez de los Caballeros. Badajoz elaborate with care and passion hams and sausages of high quality that continue to cure naturally in the dryer used by the founder himself, corresponding to the first generation of Los Hernández who dedicated themselves with care and wisdom to the elaboration of this gastronomic jewel.
In this sense, their products remain as traditional as in the past although they have introduced new technological or logistical advances in the processes. 60 years give to have the right recipes for unique hams and sausages that represent the traditional essence in Los Hernández.
They currently produce thousands of hams, shipping their products both nationally and internationally. And, throughout all these years, they have been able to appreciate all the notes of this delicious product.
It is on the palate where all the nuances are triggered, with an explosion of flavors resulting from the naturalness of the salting and drying process, all in a favorable environment and with environmental elements that generate a perfect combination.
Jamones ibéricos Los Hernandez of Jerez de los Caballeros with more than 60 years dedicated to the world of ham production and 4 generations, the Hernandez family dedicates all its time to take care of the complex process that requires a piece of Iberian ham or cured meat.
The history of Martín Matas was born in the early twentieth century when Justo Martín and Cecilio Matas in Guijuelo and Ledrada respectively began their journey in the Iberian pig sector.
At present, in jamones ibéricos martín-matas Justo and Alberto, great-grandchildren of the founders, continue with the breeding of Iberian pigs and the artisanal production of authentic Iberian ham.
90% of the products marketed by the firm Ibéricos Martín Matas come from animals from their own livestock. Raised and fed by the Martín Matas family itself. This total control of the elaboration process guarantees not only the traceability of the product, but also the homogeneity of some hams.
100% Iberian breeding mothers are the result of careful genetic selection after many years of experience. The boars are raised in the own pastures or for rent that the family has in Extremadura and Salamanca. In towns of the Sierra de Francia such as Sotoserrano and other municipalities of Salamanca.
A differentiating feature of Martín Matas Iberian ham is the integrated production that respects animal welfare.
The morphology of each piece of Martín Matas Iberian ham is easy to distinguish. These are stylized legs in which the physical exercise of the animal provides a firm musculature.
The curing in a natural cellar is carried out in the own dryers of Ledrada and Guijuelo, localities recognized internationally for their fame as great producers of Iberian ham.
The quality and seriousness of Jamón Martín Matas is endorsed with the recognition and adhesion to the Regulatory Council of the PDO Guijuelo. Tasting an Iberian ham Guijuelo by Martín Matas is to enjoy a unique flavor. Martín Matas Iberian ham is the result of 100 years of selecting the Iberian racial purity of its own animals and the continuous improvement in the salting and drying processes of Martín Matas Iberian ham and shoulder.
All the heritage, know-how and original flavor of a PDO Guijuelo ham can be obtained with the Iberian ham of Guijuelo Martín Matas.
Founded in 1956 in Coreses (Zamora) by Melquiades Rodríguez himself when he settled in this municipality after learning the meat trade in Salamanca. Specialized in the manufacture and sale of Iberian ham and sausages of both white and Iberian pork.
The Melquiades Iberian ham is cured in the natural dryers of the company in Salamanca, preserving the tradition in the elaboration. The unique taste and unbeatable quality are the result of years of experience.
The master chacineros and jamoneros maintains the family character of the company. The 3rd generation leads the project at present maintaining the artisan elaboration of ham that provides that unique smell and flavor in its Iberian products.
Select gourmet products of 100% Iberian acorn Sánchez Romero Carvajal. Its excellence in hams, shoulders and loins makes Sánchez Romero Carvajal one of the producers of Iberian ham par excellence of the Spanish product best known in the world: Iberian ham
Since the founders in 1879 created Sánchez Romero Carvajal, this pioneering, nonconformist and demanding spirit has made them produce to this day the authentic 100% Iberian acorn-fed ham from Jabugo. A natural product, with a guarantee of black flange quality and backed by the trajectory, experience and excellence of the house.
And it is that in Jamones Sánchez Romero Carvajal continues to do things as before, in a sustainable way, preserving the pasture, respecting animal welfare and preserving the artisanal process and our centennial winery in Jabugo.
Jamones Sánchez Romero Carvajal want their ham to continue to taste as always, maintaining the original and original flavor for the following generations. And for this, its essence must remain unchanged.
In Sánchez Romero Carvajal only produces black flange, the highest standard of quality within the Iberian regulations to create the most authentic and excellent ham.
Because in Sánchez Romero Carvajal the best way to do things is the only way.
Tartessos Iberian hams. Centuries-old tradition with presence all over the world through Iberian products of excellent quality.
In the Sierra de Huelva, in Cumbres Mayores, in one of the highest villages in the province there is an excellent microclimate for the breeding of the best Iberian acorn-fed ham.
Tartessos is a company founded in 1890 with the illusion of developing and breeding high quality Iberian hams and with the intention of being recognized throughout the Spanish state.
The experience of the family and nature where the Iberian hams are dried and aged give an incredible quality giving an exceptional flavor. The curing of their hams goes from three to four long years.
Tartessos produces Iberian ham from Jabugo under the Jabugo Designation of Origin. You can see a selection of all our products under the DO Jabugo.
It will not be strange to find us in the best restaurants Tartessos Iberian hams in Huelva. Many renowned restaurants include it in their menus.
At Jamones Juan Manuel, we control the entire production cycle to guarantee the highest quality. We select and clean each piece, salt them according to their weight and give them their characteristic shape. In our cellars, the hams age for up to 4 years, acquiring their final aroma, flavour and texture. After losing 30% of their weight and passing rigorous quality tests, they are ready for marketing. Enjoy the authentic taste of a quality jamón ibérico with Jamones Juan Manuel now at Ibericomio.
Jamones Vallehermoso
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.
17 Aldeas, Pata Negra de Bellota Dulce, is much more than a brand of ham. It is a philosophy, a way of raising Iberian pigs with absolute respect for animal welfare (Welfair Quality Certificate) and biodiversity (PEFC Certificate); It is one of the most exclusive hams in the world. A luxury of Iberian ham.
Why buy 100% Iberian acorn-fed ham 17 Aldeas?
All our hams come from the family Dehesa La Lima, surrounded by 17 villages and in a unique environment: the Natural Park of the Sierra de Aracena and Picos de Aroche, declared a Dehesas de Sierra Morena Biosphere Reserve by Unesco in 2002.
The Dehesa de la Lima is special because the acorn of its oaks are significantly sweeter and because it has water springs of unusual purity. These two characteristics give the ham a unique and easily recognizable flavor that captivates the palate of the most demanding consumers. The extraordinary abundance of sweet acorns of our Dehesa also allows the percentage of Oleic Acid of the 17 Aldeas hams to be higher than the average with levels above 60%.
To add a plus of guarantee and quality, all Iberian ham 17 Aldeas is covered by the PDO Jamón de Jabugo with summum category.
Therefore, when you buy an Iberian ham 17 Aldeas Pata Negra de Bellota Dulce you will be acquiring what is probably the best ham in the world, only available in annual limited editions.
The Sánchez family has been linked to the name of Jabugo Iberian ham for 150 years. Today, the fourth generation with Mariola and Javier Sánchez at the head continue the family tradition. In its firm commitment to hams of exquisite quality and sustainable, 17 Aldeas products have the Welfair Quality certifications for Animal Welfare and PEFC for Sustainable Forest Management. These seals are proof of the family's commitment to maintaining the sustainable production system and caring for the dehesa. It is our contribution to the fight against climate change.
Jamones y Embutidos Ibéricos Matarrevalva - Almendralejo - Extremadura
Our family firm has been dedicated to the breeding of the Iberian pig for more than 100 years. It all started when Celedonio Gómez and Segundo García took the pigs raised in the Deshesa Extremeña for slaughter in Ledrada - Salamanca. After the long journey, they used the place called Matarrevalva as a resting place for their animals before sacrifice. Since then, years of tradition, experience and knowledge have been added to this day.
At present, in Almendralejo the Jamón Ibérico Matarrevalva rests and is cured according to the indications of a team of veterinarians who take care of the selected Iberian pigs from the Dehesa Extremeña that are later used to offer an exquisite Iberian ham or Iberian shoulder Matarrevalva.
Now you can buy the best Almendralejo ham directly from the factory at an exceptional price. Whether our Iberian acorn-fed ham or bait field ham with total guarantee in its traceability.
Jierrito Hams
One of the oldest jamón ibérico factories in Extremadura
The tradition and know-how of ham since 1910 in Jerez de los Caballeros. Nerve centre of jamón ibérico production in Extremadura.
Made by hand using only ham and salt for curing. By not adding nitrites or nitrates, the process requires rigorous quality controls.
The name MORATO has a tradition of more than 100 years linked to the industry of Iberian hams and sausages, having its headquarters in Los Santos de Maimona, in Badajoz (Extremadura). The beginnings of this family business date back to 1898 and currently Felix Morato Carranza, grandson of the founders, is in charge of the family business of the factory of Iberian hams of acorn of the Dehesa and Sausages.
More than 100 years guarantee the experience of the Morato family in the production of Iberian ham. Morato Iberian ham is one of the best valued in Extremadura and the Iberian Peninsula. It is an Extremaduran supplier of hams and sausages with excellence in its products.
In recent years they have expanded significantly and currently have more than 30 workers and modern facilities in Los Santos de la Maimona, town of Badajoz and thus be able to produce the excellent Iberian acorn-fed hams of the Dehesa Extremeña.
The production of Jamones Y Embutidos Morato is still these days in an artisal way with the traditional procedures in the production of ham.
Winners of numerous awards:
The Ingelmo family has been raising Iberian pigs in the Sierra de Béjar and Candelario for more than 25 years. The Valdelazarza and Navalcuervo farms are traditional farms where the dedication and care of the Iberian animal translates into the quality of San Ingelmo hams and sausages.
Artisanal producers located in Malpartida de Plasencia (Cáceres), very close to the Monfragüe National Park, a small town dotted with olive and holm oaks.
They put all the effort in the manufacture of handmade products, which are reliable, at competitive prices and adding a current touch, in terms of marketing and formats, to facilitate their consumption.
Dehesa Grande is the Livestock Cooperative that brings together 600 cattle and pig breeders ibérico in the Northwest of Salamanca. Located in the municipality of Vitigudino, the Cooperative has more than 500 100% Iberian mothers.
In Dehesa Grande, the 100% ibérico bellota pig is raised in freedom throughout the Arribes del Duero Natural Park. An incomparable landscape that combines the Duero River with the Dehesa Salamanca.
Traceability is guaranteed in each and every one of the Iberian pieces that are cured in the drying sheds of Vitigudino, capital of the Arribes del Duero region.
Only the 100% ibérico jamón de bellota or the most selected jamón ibérico of field bait are chosen by Dehesa Grande partners for marketing.
This cooperative is nationally recognized for the quality of its cattle. Being an international reference as a producer of the -Protected Geographical Indication- PGI Morucha de Salamanca.
Among other recognitions, this Cooperative is certified and approved to serve its beef to customers as demanding as Carrefour or McDonalds.
Buying 100% ibérico field cebo ham is not an easy task. Few farmers opt for this category. The Dehesa Grande Cooperative offers us its 100% ibérico field cebo ham at factory price.
Buying sliced Iberian hams is becoming more common every day and the option chosen by many consumers.
Dehesa Grande develops this activity to satisfy the most demanding consumers of ibérico .
The Muñoz family has been dedicated to the breeding of the Iberian pig in the Pedroches Valley for more than a century.
For a decade, it has been Rafa Muñoz who has led the MIO 1898 project. Rafa, veterinarian, Young Sustainable Farmer Award 2018 has opted for a lineage of the Iberian pig in danger of extinction. The Torbiscal lineage. A variety of 100% Iberian pork that is characterized by a slightly coppery tone of its skin and hairier than other strains.
Rafa fattens more than 1000 100% Iberian pigs every year on his farms in El Palomar de la Morra and El Santa María. Genetically selected pigs that graze freely in the Dehesas Cordobesas of Pozoblanco. Animals that are demanded by the best known brands in the world of Iberian for the elaboration of the leading products of the Iberian market.
All the animals and the production produced by Rafa are covered by the Los Pedroches Protected Designation of Origin, a plus of guarantee and quality of 100% Iberian ham and acorn shoulder.
The MIO brand emerges as a play on words that highlights the exclusivity of each ham that comes out of the dryers of Finojosa (Hinojosa del Duque). It is your Iberian ham, the only one, yours.
Ibéricos NATURBERIA was born three generations ago in the town of Cumbres Mayores in the Sierra de Huelva, cradle of Iberian ham, making Iberian products in an artisanal way, with the aim of bringing quality Iberian hams and sausages to all parts of Spain.
Our commitment and tradition has always been to use the best raw materials. Therefore, they raise the Iberian pig in freedom on their own land, feeding them with acorns, pastures and cereals in a natural way. This is how, following the traditional and natural techniques taught to us by our ancestors, we produce high quality products with a flavor that delights the palate.
In the municipality of Santa Olalla del Cala located near Sierra Morena, Sierra de Aracena and bordering Andalusia with Extremadura, Olalla Jamones Ibéricos produces and markets Iberian products raised in its pastures of holm oaks, cork oaks and gall oaks, being a natural environment for the Iberian pig to grow freely.
Unique geographical situation, located in the Natural Park of Aracena and Picos de Aroche where the air quality is exceptional that helps to optimize the "bouquet" and refine the taste of its Iberian products.
Company with more than 25 years of experience dedicated to the breeding and manufacture of Iberian ham of the highest quality.
In Olalla Jamones it is controlled to the smallest detail so that its products have a unique quality, following artisanal manufacturing methods with traditional recipes.
Olalla has products under the Jabugo Designation of Origin. You can see a selection of all our products under the DO Jabugo. Jabugo Ham received its long-awaited Protected Designation of Origin through Regulation No. 1151/2012 of the European Parliament.
The Iberian pigs raised in freedom in pastures of Jamones Olalla part of the best raw material: Iberian pigs and excellent pastures that together with the curing of the ham make their Iberian ham a cured gourmet product of a very accentuated flavor and appreciated for its aftertaste on the palate. The elaboration of its Iberian ham by its ham masters respects the natural processes and the environment to achieve a product of excellent quality.
Jamones Olalla aims to consolidate a project that goes hand in hand with the sustainability of the territory and the survival of the natural pastures.
País de Quercus is a tribute to the Dehesa Extremadura formed by a community of producers who are passionate about this unique natural ecosystem in the world. Since País de Quercus they have been making cured Iberian products and fifth-range dishes only with original products from the Dehesa.
País de Quercus prepares its products for the most demanding tables and the most important restaurants in the country and the world (El Celler de Can Roca, El Bulli, Cocina Hnos. Torres, Mugaritz, Abac, Can Fabes, Santceloni, Azurmendi, Diverxo).
Take advantage and enjoy a delicacy ibérica at home.
Our livestock farm is located in Talarrubias (Badajoz), dedicated to the breeding of the Iberian pig of the maximum genetic purity and the highest quality (acorn, 100% Iberian breed), integrates the most advanced German technology and we are backed by two R + D + i projects... "Special Health Protection and Closed Cycle Farm" and "Genetic Selection Farm".
All breeding females are registered in the Iberian Pig Stud Book .
NAVARRETINTO is a family business, "small producer", which only transforms its own production, does not integrate other farms, does not associate, so it guarantees its original and exceptional quality.
Our production of Iberian hams and sausages is limited and certified.
We bet on a nearby market in gastronomic tradition, a market of connoisseurs of our best Iberian pig
The production of Navarretinto Iberian pigs that give rise to our cured hams, shoulders and sausages, which meet all the requirements of racial purity, handling and feeding, corresponding to the precious designation of 'Pata Negra'.
Productos ibéricos Boccanegra
They are traditional Iberian farmers in Extremadura, in 2001 we made a commitment to the future for Sierra de Barbellido, with the aim of offering directly to the consumer the natural aroma and flavor of our Iberian products, complying with strict traceability throughout the process. We are specialized in the artisanal production of selected hams and sausages, from Iberian pigs raised in freedom and fed in the field with natural pastures, feed made with cereals or with acorns from the Extremadura pasture. Our quality standards and careful artisanal elaboration, transferred from generations, favor the conservation of the natural aromas and flavors of all our Iberian products.
In Sierra de Barbellido we ensure the traceability of all our Iberian products – acorn or field – from the pasture to the consumer. Its elaboration is carried out entirely in our factory in Extremadura, with a purely artisanal production, respecting the traditions of profiling, salting, dressing of sausages, drying and maturation; but with renewed techniques and facilities to adapt the processes to the most advanced international quality standards. One of our goals is to maintain our high hygiene standards in all processes. The quality control department, supported by strict external certifying companies; It supervises and controls the entire manufacturing, as well as all raw and auxiliary materials. In this way we can guarantee that all our products are of the highest quality and arrive in perfect condition to our consumers.
In our Iberian pork ham, we take care of every detail in order to obtain a better product every day. In addition to handcrafting, each piece remains in our natural cellars for more than two years, completing its curing period. Thanks to this, we achieve unbeatable results, noticeable to the naked eye. The lean flesh has a color between purple-red and pale pink, which highlights the streaks of infiltrated fat and its juicy bacon. It achieves a perfect balance between intense flavor and delicate acorn aroma.
Pure Iberian products - ham, loin, shoulder, chorizo, sausage, morcón, sliced - Marca Suribérico - Extremadura
Ibéricos Vallehermoso produce Iberian hams, shoulders and sausages with the aim of satisfying customers. Its main objective is to offer its Iberian products with natural ingredients and with an unbeatable quality-price.
The artisan experience in the production of Iberian products from the breed of the Iberian pig to the food guarantees an unbeatable quality.
Ibéricos Vallehermoso is committed to animal welfare, responsible with the environment offering them the necessary freedom in the pasture to grow with joy in more than 20 farms throughout Spain.
Its products come from animals fed with 100% natural products since it has its own feed factory (Alhambra, Ciudad Real) guaranteeing the quality of its food.
All products are made in certified establishments that have the necessary approvals to export to a multitude of destinations.
One of the main characteristics that stand out in the products of Ibéricos Vallehermoso care and enriched with high oleic fatty acids beneficial to health. This is how they protect animal welfare and the quality of their products.
The experience and quality of the human team of Ibéricos Vallehermoso do the rest to offer the client the maximum satisfaction when tasting their Iberian products.
Since 1999, Cristina Mangas and Ernesto Méndez lead Quesería Tierra de Barros, a business project that has managed to place the town of Villafranca de los Barros in Badajoz at the epicenter of the cheese world.
Creators of the Torta de Barros elaborate this creamy cheese from raw sheep's milk in an artisanal way along with other varieties of artisanal cheeses® from Extremadura.
The commitment to quality and good work of this artisanal cheese factory has earned them the most outstanding awards. Highlighting the Supergold Cheese Awards granted to the Torta de Barros® in 2011.
The Quesos Gallego Sanzfactory, whose origins date back to the early 1900s in Villanueva de Alcardete, La Mancha. Founded by Domingo Gallego Martínez, it began as a family livestock activity dedicated to the breeding of La Mancha sheep and has been transformed over time into a modern dairy products factory.
Today, Quesos Gallego Sanz is recognized for the excellent quality of its ingredients and its outstanding presence in food markets. With four brands of cheese, they combine the artisanal experience accumulated since the beginning of the twentieth century with the efficiency of the most advanced food production technology. The quality and flavour of its cheeses are the result of a centuries-old tradition and rigorous quality control.
In the world of ham there are firms recognized for their respect for the tradition of good work, Ibérica de Jamones is one of them. More than 50 years ago, ...., father of Alejandro Rodríguez, began to cure Iberian ham in his hometown as it was done then. In the folds of the houses, salting in September and curing naturally by opening and closing windows depending on the direction of the wind.
In 1978 he decided to expand his production and found the opportunity in Salamanca capital, where he built what was once the most modern Iberian ham factory in Castilla y León. In these facilities, Salazonera Ibérica de Jamones has maintained since then the traditional process of curing Iberian ham and shoulder, Iberian loin and rest of Iberian sausage.
In its facilities only 50% Iberian bait product is cured. The Iberian bait ham of this firm comes exclusively from livestock farms in Salamanca. Although it is of the category of bait, white flange, special attention is paid to the quality of the feed and animal welfare. The Iberian pig is raised in farms that have a walking yard for the animal which reduces its stress, straw bed on which the animal rests.
In the healing process the salting phase is critical. Salazonera Ibérica de Jamones, pays special attention to this phase that is being affected by climate change. In our facilities it is still done in a traditional way, hence the importance of climate.
Before, salting was done on almost immovable dates. In recent years it has been reviewed every year to prevent the pieces from suffering high temperatures.
After salting, the post-salting period is critical. It allows to settle the salt that is the only cause of the curing of the product. A short or excessive post-salting period can ruin the quality of a great Iberian bait ham.
With the finished post-salting, the 100% natural curing phase begins. Taking advantage of the weather of Salamanca. A task that Alejandro and Candelas do every day, opening and closing windows on a daily basis depending on whether the wind is from the east, west or north.
This is how Alejandro Rodríguez knows each bait ham or Iberian shoulder of bait individually, knows its ID, its morphology and all its history with the same reliability as the traceability provided by the certifying entity of the Iberian quality standard.
Extremadura family business located in the town of Salvaleón, with extensive experience in livestock, the food sector and the production of pork products ibérico.
Their hams and sausages are made from their own pigs, in this way they ensure the best raw material from birth and thus offer the best Iberian products.
They combine traditional production with technological innovation – traceability, vacuum packaging and computer control of all processes – always seeking excellence and the highest quality of their products.
Soportes Buarfe - Jamoneros
Tierra de Jamón is the technological evolution of a centuries-old tradition: The elaboration and consumption of Iberian ham and sausages.
From Guijuelo, in Tierra de Jamón, they develop their activity based on three pillars:
- Comprehensive control of raw materials, from the field to the most modern slicing rooms in our country.
- Food safety, with management standards higher than the national average and endorsed by CERTICALIDAD
- Environmental commitment, all packaging contains 70% less plastic material than the industry average and electric self-consumption through photovoltaic panels.
The Wagyu Ibérico comes from purebred Wagyu calves raised in freedom in the Dehesa Extremeña and fed on the fruits and pastures of the dehesa supplemented with selected cereals. A true delight for the palate
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