Our Ibérico Production Plant
● Candelario is a small, picturesque village in the province of Salamanca. Located in a natural park 1,300m above sea level, it is unique for its beauty and microclimate, creating the ideal conditions for the natural curation of dry-cured hams and sausages.
● In accordance with our long-established family traditions and standards, it is in these natural conditions that our Ibérico de Bellota hams undergo a slow ageing process of over 4 years, and our cereal-fed hams of over 2 and a half years.
● Once cured to perfection, we always manually select each ham to ensure optimal quality and consistency.
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