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Between 1975 and 1986 the dryers are expanded and a new plant is constructed in the center of Carbonero el Mayor, one of the first ten plants in Spain authorized to export to the European Community.
A new generation joins the team and discovers the Mangalica, a Hungarian breed of pig, developing a new specialty: Mangalica ham with pigs bred in the traditional style of Hungary and the ham cured in the traditional Spanish style as carried out by Monte Nevado.
The discovery of the Mangalica by the Monte Nevado family saves this breed from extinction and makes it one of the most prized in the world.
In 1996 we acquired a drying facility in the Sierra de Cameros in the region of La Rioja, at an altitude of more than 1.100m, an extraordinary location for the slow and lengthy natural curing process that makes the most of the climatic characteristics of the area.
In 2000, we begin the construction of a new 30,000 m2 plant for classification and aging. Monte Nevado becomes the third leading national brand of hams and in 2006 is among the first four brands authorized for the US market. We currently export to more than 35 countries throughout the world.
In 2007 we expanded the plant and, using a sophisticated automated window system, we are able to take full advantage of the excellent climatic conditions in the area.
In 2008 we begin the development of a new plant and dryer 8 km from Guijuelo, with a capacity of 500,000 Iberico hams, to manufacture Iberico ham in this region of mountains and pastures.
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Almost 120 years ago, began oru master ham artisans saga. Since then we have accumulated knowledge and experience to refine and choose the exact time of curing of each piece: the ham at its perfect time.
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