Jamones Blázquez

It was in Salamanca, where the countryside is in fact open woodlands, scattered with Holm oaks and acorns, and where the indigenous pig is eager to grow and to be… 

It is the place where the Blázquez’s Family, in 1932, founded the cured ham company, which was based on the knowledge of the craftsmen of that time. 

Since then, Jamones Blázquez, which is already managed by the third generation, is still committed to produce excellent jamones (cured hams), paletas (pig shoulders) and embutidos ibéricos (Iberian cold cuts) based on natural processes. 

80 years of experience are a good way to create some history, to build a real identity and to tell several anecdotes while we work on what we like most. To produce exclusive cured hams which provide an extreme pleasure.

Primarily, we focus on the pure-breed Iberian pigs as a quality landmark. Therefore, the first step is to take care over the herd genetics, then the real process, by which the jamones de bellota (acorn-fed cured hams) are distinguished, starts: Our parklands in Andalusia and Extremadura are the ideal environment for the outdoor reared pigs.

In this comforting landscape of restful beauty, among Holm oaks and juicy grass, pigs root in during the montanera season (fattening period with acorns). 
Men’s labour also contributes to enhance the symbiosis among Holm oaks, pigs and pastures. For this reason, the pollarding of these trees is essential to provide the animal with acorns to complete its feed during the coldest months of the year. This plays a key role to the flavour of this unique cured ham.

There are some identity marks that distinguish the Iberian product: 

  • Animals of average size and proportions. Dark pigmentation.
  • These animals have a harmonious overall appearance, smooth and graceful movements and very long and slender yet resistant legs. 
  • Long, slender and filled hams 
  • Well-proportioned abdomen 
  • Sparse coat
  • Small head, large dewlap and pointed snout.
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