We are lovers of our history, tradition and our land. Our only obsession is to maintain the legacy of our ancestors and thus maintain the essence of tradition.
We are not satisfied with producing Iberian products with the best flavor and the best quality. We want to offer our customers a memory of their origins with a real product, maintaining an ancestral recipe and traditional methods of preparation.
We want to be able to enjoy the authentic Iberian flavor and the essence of always.
The selection of our own Iberian pig huts, on our farms, conceived for this sole purpose, is a very remarkable element in our manufacturing processes. Process that combines deep-rooted customs with constant improvement operations. Our farms are located in the south central area of Extremadura, in the heart of the Extremadura dehesa. They are meadows with a high density of oaks and cork oaks, which form the ideal place for breeding the Iberian acorn-fed pig.
Our ranching legacy dates back more than 70 years. Generation after generation, our grandfathers and grandmothers have been able to transmit the traditional know-how of how to make the best Iberian pork products.
This know-how and the experience gained over the years have managed to shape our greatest secret: a recipe that maintains the flavor and essence of always in all our Iberian loins.
"The recipe of our grandparents, the traditional Iberian flavor"
The elaboration of our products has a marked artisan character, the perfect balance between the practices inherited from the artisan tradition and technological development, have created a product of the highest gastronomic level.
Drying rooms and natural cellars make natural maturation over time generate aromas and sensations, transforming the pieces until they acquire their final nuances with rest.