We’ve been hiding behind thick fog for many days. That’s what you get in winter in Zaragoza, where we cure our Añejo Ham. It’s a continental climate which means extreme cold and heat. As a taxi driver once told me, “Zaragoza has got 3 seasons: winter, summer and football”. Continue reading
More than 30 months ago, we set out on this adventure of salting and curing Iberian ham. Recovering part of our own history – our grandfather was from the Guijuelo area of Salamanca – and maintaining methods passed down to us by our father, we decided that the climate in Monreal del Campo (Teruel) could be just as good for great hams as in Salamanca, Huelva or Extremadura. And we were spot-on. Continue reading
This is the blog for “La estrella del jamón”, a commercial slogan that will soon swell the ranks of brands from Mariano Gómez, S.A. and Jamones Sierra Palomera, S.L.
More than 40 years ago, the Gómez family grandfather, along with his son, founded the company that bore his name, Mariano Gómez, devoted to making ham. Continue reading
More than 40 years ago, Mariano Gómez, S.A. was set up as a company. Our grandfather, Mariano Gómez, and our father Luis, had already spent many years curing hams but it was not until 1973 that they set up the company we are currently running as the third generation. Continue reading