Guijuelo is an area located in the province of Salamanca, in the autonomous community of Castilla y León in Spain, known for being one of the main producers of high quality Iberian ham in the world.
The production process of Iberian ham in Guijuelo follows an ancestral tradition that dates back hundreds of years. The pigs are fed with acorns and other natural foods in nearby pastures, which gives them a meat of great quality and flavour.
Once slaughtered, the ham is cured, which can take from 24 to 48 months depending on the type of ham. During this time, the ham is salted and dried under controlled humidity and temperature conditions, which allows us to obtain a product of great quality and flavour.
Iberian ham from Guijuelo is distinguished by its smooth, juicy texture, intense flavour and characteristic aroma. It also has a Protected Designation of Origin (PDO) that guarantees its quality and authenticity.
In short, Guijuelo is a high quality Iberian ham producing area that follows an ancestral tradition in which every detail of the production process is taken care of in order to obtain an exceptional product.