La Abadía Ibéricos
La Abadía Ibéricos
La Abadía Ibéricos

In 1889, our ancestor José Sanchéz Arroniz was already travelling all over Spain to sell his pigs. Farmer, pig breeder and trader, he created a family saga of pig breeders that has become extremely recognised today for its expertise. This is our best guarantee: the trust placed on us and, therefore, on our products.

 

LA ABADÍA IBÉRICOS Since 1889 sprang from the experience that has been built for generations by our family of livestock breeders, and from the wisdom of traditional ham producers in Guijuelo, the home of the Ibérico ham in Spain.

In 1889, our ancestor José Sanchéz Arroniz was already travelling all over Spain to sell his pigs. Farmer, pig breeder and trader, he created a family saga of pig breeders that has become extremely recognised today for its expertise. This is our best guarantee: the trust placed on us and, therefore, on our products.

 

LA ABADÍA IBÉRICOS Since 1889 sprang from the experience that has been built for generations by our family of livestock breeders, and from the wisdom of traditional ham producers in Guijuelo, the home of the Ibérico ham in Spain.

Guijuelo

Birthplace of the Iberian pigs

In the south-eastern part of Salamanca, we find the Unesco Biosphere Reserve of Sierra de Béjar and the Sierra de Gredos mountains, a Regional Reserve that is protected because of its Mediterranean ecosystem. Guijuelo is in this area with an altitude  reaching 1,000 metres. Its special climate makes the ham curing process more rich and unique in comparison with other regions.

 

No other place in Spain has such favorable conditions to achieve a high quality ham. This is why Guijuelo encompasses the 80% of the Spanish production of Ibérico products. Our facilities are in Guijuelo,  the home of the Ibérico ham.

Guijuelo Landscape
Guijuelo Landscape

In the south-eastern part of Salamanca, we find the Unesco Biosphere Reserve of Sierra de Béjar and the Sierra de Gredos mountains, a Regional Reserve that is protected because of its Mediterranean ecosystem. Guijuelo is in this area with an altitude  reaching 1,000 metres. Its special climate makes the ham curing process more rich and unique in comparison with other regions.

 

No other place in Spain has such favorable conditions to achieve a high quality ham. This is why Guijuelo encompasses the 80% of the Spanish production of Ibérico products. Our facilities are in Guijuelo,  the home of the Ibérico ham.

We produce our hams following the traditional methods and ancient guidelines given by the artisan ham producers in Guijuelo.

 

They have left us a comprehensive legacy of knowledge, know-how and cultural references that digs deep down into our roots and identity.
We produce our hams following the traditional methods and ancient guidelines given by the artisan ham producers in Guijuelo.

 

They have left us a comprehensive legacy of knowledge, know-how and cultural references that digs deep down into our roots and identity.
Salazón

Salting

A slight salting time with sea salt from the wet salt marsh of Torrevieja and San Pedro in the Mediterranean sea is a key stage of the delicate process. Only by monitoring this process carefully, each piece can achieve the perfect flavour and aroma.

Curación

Curing

The longest stage takes place between the walls of our drying rooms, where the hams rest for months. Here the salt gradually disappears from the meat in a balanced way. By manually opening and closing the windows, we regulate the air inflow from the mountains of Gredos and Béjar, and following the tradition, we constantly check the level of maturity of each piece to ensure the best progress of our products. During the long winters, the hams are exposed to the cold mountain wind that provides the ideal level of curing, whereas the short summers make the hams sweat. This in turn makes the fat melt and seep into the muscle mass, which is so important in this process.

Bodegas

Cellars

The light and humidity of our curing cellars are carefully regulated. Here the hams rest for years as they gradually acquire the desired balance before they are ready to eat.

Salazón

Salting

A slight salting time with sea salt from the wet salt marsh of Torrevieja and San Pedro in the Mediterranean sea is a key stage of the delicate process. Only by monitoring this process carefully, each piece can achieve the perfect flavour and aroma.

Curación

Curing

The longest stage takes place between the walls of our drying rooms, where the hams rest for months. Here the salt gradually disappears from the meat in a balanced way. By manually opening and closing the windows, we regulate the air inflow from the mountains of Gredos and Béjar, and following the tradition, we constantly check the level of maturity of each piece to ensure the best progress of our products. During the long winters, the hams are exposed to the cold mountain wind that provides the ideal level of curing, whereas the short summers make the hams sweat. This in turn makes the fat melt and seep into the muscle mass, which is so important in this process.

Bodegas

Cellars

The light and humidity of our curing cellars are carefully regulated. Here the hams rest for years as they gradually acquire the desired balance before they are ready to eat.