Quality and flavour

Made with little salt, our ham is always juicy, with a mild taste and an intense bouquet which are enhanced by lengthy, slow curing. The traditional process and in-cellar ageing mean that the nutritional and organoleptic qualities are maintained - reminding one of the taste of the finest hams of yore.

Our natural curing rooms, in the provinces of Teruel (Monreal del Campo) and Zaragoza (Fuendetodos and Cuarte de Huerva), were specially chosen for their geographical and climatic conditions. The cold, dry air in these areas make them ideal places to cure ham slowly and over an extended period of time.