LA ELITE DE LA DEHESA

The maturation and ageing process is paramount to produce proper Iberian Ham.

The villages in the Guijuelo surroundings, managed to pass on generation after generation their secrets, uses and traditions required to produce the best Ace corn-fed Iberian Ham, and industry that they managed to rise to the category of ART.

Added on top is the peculiar climate; the patient waiting for years in natural drying places, and the hygienic conditions imposed on the process.

All the above is required to warrant the aroma and taste that makes our Ham unmistakable. Each piece is an art-work that deserves the name LA ELITE DE LA DEHESA.

The climatic conditions of the hills South of Salamanca, having Guijuelo at its center, are unique the world over for the maturation of our products. This, together with a know how that has been tansmited generation, and our greatest care for even the slightest details, is required to fullfill our aim of selecting only the best quality for you, our customer.

The Iberian pig is a peculiar animal, characterized by:

• Slow growth and a fully natural, free-range life style.
• It only feeds on natural products, such as the fine herbs and grasses of the growth area, and most importantly, the ace-corns of the holm oak.

Only when these requeriments, among others are fullfilled, the Iberian Pork becomes the leading product of Spanish gastronomy.