Bone-in Ham
We select the best meat with a minimum weight of 11 kilos in blood.
The curing time is never less than 14 months - with just the right amount of salt.
The microclimate of El Bierzo does the rest!

Boneless Ham
Our skinless and short ham centres, are boned after 12 months of curing following some rigorous processes as long as quality and hygiene are concerned. Once finished, they present a uniform aspect which is to the advantage of a better use when cutting.
Sliced Serrano Ham
The sliced ham is a new concept that, day by day, achieves greater acceptance, trying to adapt traditional products to modern consumption habits. This packaging system gives the product the maximum hygiene and a perfect preservation.
The traditional quality in the easiest way..
Legal notice