The Spanish Jamón, Lomo, Chorizo and Salchichón from the Spanish region of Segovia should be considered as treasures of Spain 's heritage.

Our products have managed to combine the knowledge and expertise gained over more than one hundred years of work by our faily members, with state-of –the –art technology to provide our customers with a unique experience of taste and aroma.

Our Jamón y Embutidos (Ham and Sausages) are produced in hygienic, modern factories but the processes used still reflect the traditional ways and the passing of the seasons.

Jamón, Lomo, Chorizo and Salchichón have such variety and complexity in flavor, aroma and texture, that eaten as tapas, or as an ingredient in cooked dishes, they can be considered the true flavor of Spain .

There are three main factors that determine the quality of all our products:

Cut (for ham products ): There are two distinct cuts for the hams: the higher quality hind leg (ham) or “Jamón”, and the foreleg (shoulder portion) or "Paleta"

Type of Hog: There are also two different classes of hog grown for ham production: the native Iberian hog which makes for the highest quality, and the standard "white hog" - normally of the Large White, Landrace, or Duroc strains and crosses.

Feeding Conditions: The best hams are produced from the Iberian hogs, range fed and fattened on acorns. While range fed, often combined with grain feed, Iberian hogs produce without a doubt the "creme de la creme" of Spanish hams. The white hogs follow a diet of grain and oats.