• Piece of Iberian pork, located on the side of the spine and cylindrical in shape. Added with salt and other natural spices, condiments and authorised additives in natural casing that has undergone a process of maturation/drying, which assures good stability, as well as a characteristic smell and flavour.

    It can weigh 0.8-1 kg.

    Jamones

    INGREDIENTSCHARACTERISTICS
    Iberian pork head, salt, paprika, garlic, dextrose, LACTOSE, and sugar, dextrin and preservatives (E-250 and E252). Colour: Strong red with broad streaks of pearly white fat mixed into tissues.

    External appearance: With remnants of mildew, consistent, elongated, well-adhered tripe throughout the surface.

    Appearance when cut: Finely chopped, bright colouring, consistent, marbled, bound.

    Texture: Compact and homogeneous.

    Aroma and taste: Pleasant, characteristic. Tender texture, light, soft, unctuous, delicate.
    CURING
    More than 8 months.
    NUTRITIONAL VALUE PER 100grs.
    Energetic Value: 522 Kcal / 2.158 KJ
    Protein (g): 19.8 g
    Carbohydrates: 0.51 g
    Sugar: 0.51 g
    Fat: 49 g
    Saturated Fat: 14.6 g
    Salt: 3.1 g
  • Made from raw pure sheep's milk, non-pasteurized and non-homogenised.

    It can weigh about 3 kg.
    pig-jamon
    INGREDIENTSCHARACTERISTICS
    Raw sheep's milk, lactic ferments, lamb curdle, salt, preservatives E-1105 (LISOZYME DERIVED FROM EGG) and E-252.Colour: Off yellow.

    Appearance when cut: Compact with scattered and irregular eyes.

    Aspecto al corte: Compacto con ojos dispersos e irregulares.

    Texture: Homogeneous, tender, creamy but firm.

    Aroma and taste: Fresh milk flavoured, smooth, with body, harmonious and melting.

    Other formats: 1 kg cheese with wedges.
    CURING
    More than 4 months.
    NUTRITIONAL VALUE PER 100grs.
    Energetic Value: 428 Kcal / 1.172 KJ
    Protein (g): 21.2 g
    Carbohydrates: 1 g
    Sugar: <0.5 g
    Fat: 37.7 g
    Saturated Fat: 27 g
    Salt: 2.07 g
  • Made from raw pure sheep's milk, non-pasteurized and non-homogenised.

    It can weigh about 3 kg.
    pig-jamon
    INGREDIENTSCHARACTERISTICS
    Raw sheep's milk, lactic ferments, lamb curdle, salt, preservatives E-1105 (LISOZYME DERIVED FROM EGG) and E-252.Colour: Yellow orange.

    External appearance: Dark brown colour, rind treated with olive oil, inedible.

    Appearance when cut: Compact with scattered and irregular eyes.

    Texture: Barely homogeneous, firm and robust.

    Aroma and taste: concentrated and evolved milk, strong, with body, harmonious.

    Other formats: 1 kg cheese with wedges.
    CURING
    More than 8 months.
    NUTRITIONAL VALUE PER 100grs.
    Energetic Value: 457 Kcal / 1.893 KJ
    Protein (g): 23.3 g
    Carbohydrates: 10.8 g
    Sugar: <0.5 g
    Fat: 40.1 g
    Saturated Fat: 28.3 g
    Salt: 1.98 g
  • Made with pure pasteurized sheep's milk.

    It can weigh about 3 kg.
    pig-jamon
    INGREDIENTSCHARACTERISTICS
    Pasteurized sheep's milk, yeast, curdle, salt and preservative E-1105.Colour: Golden.

    External appearance: Buttery with rosemary remains attached to the crust.

    Appearance when cut: Compact brittle with some uneven eyes of fat.

    Texture: Compact, firm, durable, neither hard nor soft.

    Aroma and taste: Concentrated milk mixed with rosemary. Intense, robust, durable, unique to taste.

    Other formats: 2 kg. 1 kg and wedges.
    CURING
    6-8 months.
    NUTRITIONAL VALUE PER 100grs.
    Energetic Value: 426 Kcal / 1.768 KJ
    Protein (g): 23.6 g
    Carbohydrates: <0.5 g
    Sugar: <0.5 g
    Fat: 36.8 g
    Saturated Fat: 25 g
    Salt: 1.9 g
  • We also have other great cheeses available in our stores like Rulo de Cabra, Torta del Casar, Boffard, Cabrales, Idiazabal, Tetilla, Monte Enebro.
    • The guided visit to our museum can be realized in Castilian and English.
    • The total duration of the visit is approximately 1 hour.
    Here you can feel, learn, enjoy the world of ham from its origin, from the birth of the Iberian pigs until the ham is cut and tasted through all stages of processing and addressing the different denominations of origin, pig breeds, types of food, cutting utensils, and culminating with a tasting of 6 types of ham cut and explained by Master Cutter Virgilio Sanchez plus a drink.
    Price: €18, with a 10% discount for 10 people or more.
  • If you are a guide, travel agency or have a group of more than 15 people we can offer you what you are looking for, a personalized and ad hoc visit for your group. Ask for information.
    • The guided visit to our museum can be realized in Castilian and English.
    • The total duration of the visit is approximately 1 hour.
    Here you can feel, learn, enjoy the world of ham from its origin, from the birth of the Iberian pigs until the ham is cut and tasted through all stages of processing and addressing the different denominations of origin, pig breeds, types of food, cutting utensils, and culminating with a tasting of 6 types of ham cut and explained by Master Cutter Virgilio Sanchez plus a drink.
    • Duración: 1 día completo, jornada de 8 horas.
    • Máximo 5 personas por curso.
    Incluye 1 jamón de Cebo de Campo Ibérico Julián Becerro por persona, seguro de responsabilidad civil, diploma acreditativo de asistencia y 2 entradas al Espacio del Jamón completas con degustación. Precio: 450€ por persona.
    Todos nuestros cursos son impartidos por el maestro cortador Virgilio Sánchez, te aseguramos el aprendizaje y te lo acreditamos con un diploma.
    • Duración: 2 horas diarias durante 8 días en total.
    • De martes a jueves descansando viernes, sábado, domingo y lunes.
    • Máximo 5 personas por curso.
    El grado del curso lo marca el conocimiento del alumno que puede ser cero, básico o medio. Incluye 1 Jamón de Cebo de Campo Ibérico Julián Becerro por persona, seguro de responsabilidad civil, diploma acreditativo de asistencia y 1 entrada al Espacio del Jamón con degustación. Precio: 575 € por persona.
    Todos nuestros cursos son impartidos por el maestro cortador Virgilio Sánchez, te aseguramos el aprendizaje y te lo acreditamos con un diploma.