MORE THAN 90 YEARS
making history
Our history
Jamones Juan Manuel
The history of Jamones Juan Manuel was born more than 90 years ago, in 1930. Throughout its history, it has been one of the most prestigious and important cured meat companies in Guijuelo.
The artisan tradition has been, since then, giving shape and character to each product. Controlling the process from start to finish, since we make an initial selection of the pastures to get the best raw material, the fundamental basis for making Iberian products..
Taking care of the taste with care and detail, and paying special attention to the curing process.
located in
"Cradle of Ibérico Ham"
The climate of the Guijuelo area has very cold winters and very hot and dry summers, which is perfect for breeding and curing Iberian ham. Rainfall is not abundant and the average temperature varies between 25º and 35º.
The geography and orography of the area are characterized by belonging to a mountainous landscape, which contrasts with some plains, valleys and low-lying mountains. Its average altitude is 1000 meters above sea level, which makes it perfect for the proper drying of the pieces.
A lifetime dedicated
To the art of Iberico
At Jamones Juan Manuel we control the complete production cycle to guarantee the highest quality in the final product. For this reason, we have our own cutting room to proceed with the selection and cleaning of the product, a salting room to preserve the ham for the time that corresponds to its weight. And finally rooms dedicated to embolado, in order to give the ham its peculiar shape.
It is in our cellars where the ham will obtain its final aroma, flavor and texture, but to do this, without rushing, the Iberian hams must be greased with lard and little by little the fat stabilizes and the meat acquires its characteristic flavor.
The time that the hams are kept aging in the cellars will be crucial to obtain a quality ham, increasing the same with the curing time, which is usually up to 4 years.
When the hams lose approximately 30% of their weight from the slaughterhouse, they are usually ready for sale.
Once the Iberian hams have been properly cured and are ready for sale, they must undergo a final review by our Innovation is an important chapter in the development of the company. They have a quality and R&D department made up of seven people and equipped with their own technical laboratories to ensure that the aroma and characteristics are correct.
Finally, after passing this evaluation, if everything is correct, the hams are labeled and they can now be marketed and consumed.
Innovation is an important area in the development of the company. We have a quality and R+D+I department made up of highly qualified professionals and equipped with our own laboratories.
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