SELECTING THE HAM AT THE POINT OF ORIGIN
a century and a quarter teach how to choose
Monte Nevado selects its dehesa oak forests by looking for sweet-tasting fruit and an abundance of grass and water.
Since 1898 we have known the best livestock and the best pastures for the free-range mast-feeding of the montanera period, protected from the cold winds so that our pure Iberico pigs can happily roam, eat and rest peacefully, surrounded by holm oaks, gall oaks, oaks and cork oaks.
We only cure the best hams: acorn-fed Iberico ham, cereal-fed (cebo) ham, free range fodder and cereal-fed (cebo de campo), and Serrano ham. And let’s not forget the Mangalica: bred in the Hungarian steppe where they graze during the summer and feed on corn and wheat in winter.
Time and air
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.
Longer ham curing process
Allowing the aroma and flavor of each piece to develop to its full potential, whether acorn-fed Iberico, fodder and cereal-fed, Serrano or Mangalica.
From the beginning, Monte Nevado opted for a slower and longer natural curing process, even when the quick-curing of low fat hams became popular during the 70s. The best quality can only be achieved with long curing processes that allow the taste and aroma to fully develop.
At Monte Nevado we work hard to ensure that each ham reaches its optimal curing time, no more and no less than needed.
There are no “anonymous” hams
We track each ham one by one.
125 years of experience have shown us how to bring out the best of each ham according to its own characteristics and the climatological conditions of each season: ventilation, temperatures, humidity…Our traceability system lets us know everything about each piece from its origin to the moment you receive it.
Our control system, tracking and monitoring each of our hams, has placed us among the top companies in the sector with international certification:
• 1986 authorized to export to the EU.
• 2006 authorized to export to the USA and Canada.
• 2007 IFS and BRC Certified, the strictest measures for quality management and food safety.
waiting for the perfect moment
Selecting the perfect moment for you to try it.
We only serve hams that have reached the peak of their aroma and flavor.
Our master ham artisans review and classify each piece one by one and are responsible for ensuring that each piece receives the appropriate maturation period. Certified experts such as perfumers or the best wine tasters have developed their heightened sense of smell to perform this specialized task.
Many years of experience are required before our experts are able to decide when a Monte Nevado ham has reached its perfect moment and is ready to be served.
Selected distributors
They take care of our hams and know how to store, cut and serve them. Many have trusted us and our product for decades.