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.
After more than 1000 days and 1000 nights, we are proud to present the newest member of our “La estrella del jamón” family: the Jamón de Cebo Ibérico 50% Raza Ibérica Sierra Palomera.
Just a little salt and long, meticulous curing, along with amazing raw material, are the only secrets to this product using pigs from the province of Salamanca, cured in the province of Teruel, delighting the most demanding palates.
We hope you like it.