Iberian acorn-fed ham

Julián Martín

Subtle Aroma, intense flavor, delicate texture and a characteristic ruby color. We can describe our Iberian Bellota ham, but only if you buy Julián Martín Iberico ham You can taste the best ham in the world.

All our hams, popsicles, loins and Iberian sausages come from Iberian animals and are cured in our drying and natural wineries, as has always been done for 3 generations.

And you. How Iberian are you?

Acorn-fed Hams

Palettes of
Acorn

Acorn-fed loins

Lomo de bellota

Iberian sausages

Sliced
Iberian

Acorn-fed Ham
100 Iberian

Our crown jewel. Racial Purity, excellent taste, more than four years aging in natural wineries of the Sierra de Guijuelo.

With each thin slice of this gourmet piece is released its delicate fragrance to pure acorn, fruit of the mountain in some of the best meadows of the peninsula, and its characteristic flavor of high intensity aromatic, juicy and very persistent in the mouth.

Try the best ham in Spain; Inimitable flavor, aroma and texture!

Jamónturismo

Do you want to immerse yourself in 80 years of history and tradition? We offer you a guided tour and tasting of our hams and Iberian acorn sausages.

You will know closely the secrets of the traditional production of Iberian hams and sausages, in a self-paced and leisurely tour. As much as the silence that pervades our ripening cellars….

Book now your visit in ham tourism.

Tradition and quality

Julian Martin Hams

«After traveling to slaughterhouses when pigs are at their proper weight, the best hams will be on the market after even more than four years of slow healing»

Buy Bellota ham 100 Iberian is to buy the best ham in the world. A high quality product that we cure in natural wineries of Guijuelo and comes from Iberian pigs that have passed the mountain in ample meadows.

Perfectly identified, the hind legs of the animal are stacked between layers of sea salt for a day or so for each kilo of weight. In these chambers, at a maximum temperature of 5 º C and a relative humidity that can reach the 95, the hams are losing water, compacting their meat and favoring its conservation

From the temperature and humidity to which hams are cured to compliance with sanitary regulations or controls on genetics and feeding of pigs, technology has become a crucial tool, although the human factor and the traditional good doing has no possible substitution.

Tremendous spectacle to enter in the gloom of the natural dryers, permeable to the pure air of the Sierras. In natural dryers everything depends on the good work of the ham teachers, who will have to manage with methods like opening or closing the Windows, to control the external climatology.

Ageing in the cellar: when the autumn comes, the hams will pass from the dryers to the wineries where, already at cooler and stable temperatures, the aging process culminates.

JULIAN MARTIN has achieved BRC and IFS certifications as part of his efforts to raise quality standards at the highest level.

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