TRADITION

• FAMILY TRADITIONS
• LOCATION

Location

Our Iberian pigs are raised mainly in a farm named “Lo Alvaro”, located in the very north-east of the province of Seville, in the foothills of the Huelva mountains (“Sierra de Huelva”), along the road that takes us to Aracena, its capital, and then on to Jabugo, where the best Iberico ham in the world is produced. We also have other farms in the area, in order to cover our needs in the acorn-feeding season, so that our pigs have an abundance of acorns and thousands of acres to enjoy limitless freedom

Cured ham: a natural process

Our hams are cured for 3 years in our drying area and our cellar en Jabugo. The drying process begins in ventilated drying places with windows conveniently placed. We then continue to dry them in our cellars in a slow and natural way, until they reach their optimum maturity: the process takes approximately 3 years. In order to achieve the target level of excellence, our production is limited as all of our products come from pigs we breed ourselves. Our Master Ham-Maker (“Maestro Jamonero”) ensures the optimum curing of each piece, looking after them individually, day by day.