• The

    • process

  • The

    • curing

    • Salamanca

  • #
  • The

    • Climate

  • Guijuelo has a unique and ideal climate for curing ham. Indeed, this is one of our best-kept secrets. Long, cold and dry winters, together with mountain winds, mean that less salt is needed to cure the ham, which helps bring out its natural flavour. In addition, hot summers give rise to a higher fat infiltration in the meat and create the marbling that is so characteristic of the Guijuelo Designation of Origin.
  • The

    • Traceability

  • D.O. guarantees the origin of the hams by complying with the following conditions:

    - Visits to the animals in the field -
    - Sample taking -
    - Inspection checks during all production phases -
    - Audits -

    These measures allow us to CERTIFY the QUALITY OF OUR HAMS.
  • The

    • BOARD OF DIRECTORS

  • The executive committee is responsible for coordinating the different departments in the organisation in order to ensure maximum functionality of the P.D.O.Departments.
  • DEPARTMENTS

  • QUALITY CONTROL

  • This department is responsible for ensuring the strictest quality control of the products and compliance with the specifications.
  • LEGAL
    DEPARTMENT

  • This department is responsible for protecting and defending the Guijuelo brand as a unique, privately-owned asset by appointment of the Ministry of Agriculture, Food and the Environment.
  • Corporate Social Responsibility

  • RThis department promotes and carries out activities in relation to the maintenance of our natural environment to reduce the environmental impact of our production activities as much as possible. It also promotes actions and activities that benefit the community.
  • i+D+I

  • Carries out research to improve the quality, functionality and use of our products. Studies methods that help reduce the impact of the production of ham and shoulder cuts on the environment.