In 1880, we were pioneers discovering the virtues of the Serón climate to cure hams. From that moment, we settled our production in the Filabres mountains, emblematic place that enjoys the benefits of a suitable microclimate to naturally cure our hams and sausage meat.

In “Jamones de Serón” we cure all our products with no more than the help of fresh air, mountains’ silence, a pinch of salt and the knowledge of our expert ham artisans that select hams in their ideal time of curing, which usually goes over the curing duration established by the Foundation of the Serrano Ham to the delight of the most demanding palates.

Thanks to all this process and to our wide experience, today experts say that with “Jamones de Serón”, you always hit the bull’s-eye.