Our story begins in 1933 when D. Julián Martín García, grandfather of our current president, founded the company in the «Alto Campillo» in Guijuelo.

This is the first factory built with passion and the determination to offer our customers the best Iberian ham from Guijuelo, cradle of this great treasure of Spanish gastronomy.

In Julián Martín We guarantee the traceability of our Iberian products from the field until we serve it at your table. Under strict supervision that certifies the racial purity of our Iberian pigs, the feeding method, the correct sacrifice and an optimal healing process.

The Julián Martín Group has livestock and own farms, as well as slaughter plant and several specialized production facilities located in Guijuelo (Salamanca) and the Alentejo region (Portugal). In this way the control of the complete production cycle is maintained, guaranteeing the quality and homogeneity of the elaborated ones.

Currently, the group has a workforce of more than 200 employees and markets its products through prestigious clients nationwide (for more than 40 years the main supplier of El Corte Ingles Iberian) and in 28 countries On the five continents.


The Alentejo race is currently considered one of the purest breeds existing in the Iberian Peninsula. With it is made one of the best Iberian hams in Spain.

This breed is a direct descendant of
its mediterranus
or Southern Boar, due to its genetics and the absence of crosses with other races, presents a great «rusticity» and adaptation to life in freedom and therefore registers a superior capacity of Intramuscular fat storage.

Historically preserved in Portugal (without crosses) is currently considered one of the purest races existing in the Iberian Peninsula. At this time, the genealogical Book of the Pig Alentejano has registered only 9,000 players.


The Dehesas of the Alentejo cover an area of 1,125,000 hectares (a 35 on the total of the Iberian Peninsula) and have not suffered the over-exploitation that have suffered in Spain. Since only 20 of this area is used for the production of this breed of pork.

In our Finca Valle ferreiros (500 ha) The primates grew up in freedom with a natural diet during at least one year before their entrance into Montanera. It does not seek the fattening of pigs, but their growth and bone strengthening for better use of the mountain.

In the meadows of Holm Oaks and cork Oaks Our pigs are fed only with acorns and natural pastures. The acorns are responsible for oleic acid which constitutes the basis of its organoleptic excellence and helps to reduce bad cholesterol, while the herb is a source of protein and vitamin E (an antioxidant with great preventive qualities of Cellular ageing).

The long walks in search of food provide the animal with an important muscular consistency, one of the essential conditions for the concentration of aromas and flavors of the Bellota ham 100 ibérico Julián Martín.


During the winters, lakes, dry and cold of Guijuelo; The pieces are hung in the natural dryers provided with large windows where the wind currents from the Sierra de Guijuelo produce the dehydration and drying of each piece.

In summer the warm temperatures of the Villa de Barrancos, located on the western bank of Sierra Morena, make the hams begin to sweat favoring the infiltration of oleic acid in the muscle fibers.

In the natural wineries, already in the final phase, the hams are maturing and the aromas retained are concentrated in the meat: giving the Ham Special reserve Finca Valle Ferreiros of an unmistakable bouquet.