Each of our cellars and dryers are located in natural environments.
The windows let us to make the most of the pure air, just as our forefathers did, allowing for a slower and more natural drying process.
Our headquarters is located in Carbonero el Mayor, a municipality with a long ham tradition in the highlands of Segovia, a place that receives the winds from the peaks of the Guadarrama mountain range. These cellars have a holding capacity of 800,000 pieces.
La Rioja
These curing cellars are located in the heart of Sierra de Cameros, in La Rioja. It is an extraordinary location at more than 1,100 m altitude, perfect for our slower and longer natural curing process that take advantage of the climatic characteristics of the area.
Salamanca
8 km from Guijuelo, we have cellars for Iberian ham production in an area of mountains and pastures, with capacity for 500,000 pieces of Iberian ham.
