ABOUT US
More than 50 years of effort and craftsmanship in the family business, (the house of Aragón ham). Day by day we grow, expanding our facilities, modernizing and innovating production processes, thinking only of serving customers and improving the quality of our products.
We are specialized in cured hams without legs and cellars from white pigs, in hams without legs from Bodega, Reserva and Gran Reserva sows, and in hams with legs from Duroc Gran Reserva pigs.
PRODUCTION
DRYING ROOM FOR SALTING, CURING, BONEDING, SLICING AND PACKAGING OF QUALITY HAM.
White pig ham is a food obtained from salting and air-drying the hind legs of the pig.
The pig can be white or of the so-called Iberian breed.
These hams are called that (Iberian ham and acorn-fed ham), when a certain amount of acorn has been eaten during the montanera or fattening period. The white pig is not fed with acorns.
DENOMINATION
White pork ham has four denominations:
Cured: healing up to 9 months.
Cellar: healing from 9 to 12 months.
Booking: healing from 12 to 15 months.
Grand Reserve: healing from 15 months.
WHAT IS DIFFERENT FROM THE REST AIBAR SELECTION
Costumers
Always to professionals: food distributors, charcuterie, catering and hotel industry.
Project
We are able to offer our products to the taste of each client.
For example:
A ham with different types of boneless or sliced and different packages in several formats.
Mission
We are able to develop your ideas in our facilities to make your life easier.
About us
We are an expert in the field, our 20 years of experience guarantee us.
I have modern facilities equipped with the latest in food technology and good professionals.