Jamon (ham) of Spain
Natural guarantee,
The most precious dry cured ham in the world

Spain produces the world largest, 40 million of raw ham a year. Unlike the other European countries they don't smoke in making ham, instead they rely on the natural dry curing under the favorable climate of the country. The selected materials (pig's rear leg) are soaked in the Mediterranean sea salt then hung in a cool dry shed for long time. During this long curing period, micro biotic reaction changes the meat to the precious ham with aromatic flavor.

We need to classify 40 millions of ham roughly as follows. Firstly just Jamon (meaning" ham" in Spanish language) and great number of them are produced under a forcing culture at the big factory. Secondary, "Jamon Serrano (literally mountain ham)" is well known ham worldwide. They are cured at higher elevation for more than 7 months. Thirdly, exclusive "Jamon Iberico". For material, pure Iberian black pig is used (if it's cross bred, must be more than 75% Iberico) and cured for longer time (2~3 years). Especially, the ones fed by acorn for certain time are named "Jamon Iberico Bellota (meaning acorn).
We have been handling the highest class Jamon Iberico made in famous Jabugo.

Among many Jamon Serrano, we paid special attention to the one made in the town of Trevelez, Granada and got into an exclusive distributorship with its manufacturing association. Trevelez is the town located at the altitude 1750m of Shella Nevada mountain chain and almost whole people are engaged in ham production from long time ago. In 1886, Queen Isabel was so impressed with this tasty ham and permitted to use the emblem of the loyal family on the products.　Its superb quality is far beyond average Jamon Serrano and now formally categorized by EU authority as "Jamon des Trevelez".