Hernández Jiménez · Guijuelo, Spain since 1890
Iberian ham from Guijuelo
Four generations curing ham in a natural cellar 1,000 m above sea level. Co-founders of the DOP Guijuelo in 1986.
Our selection
Genuine acorn-fed Iberian ham (jamón ibérico de bellota), 36-month natural curing in our cellar in Guijuelo. Prices in euros (€), shipping calculated at checkout.
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About Hernández Jiménez
Felipe Hernández Jiménez established the first fixed production point in Guijuelo in 1890. Four generations later, María del Mar and Francisco still lead the factory that co-founded the Denomination of Origin Guijuelo in 1986.
40,000 pieces a year, natural curing in a cellar at 1,000 m altitude, no middlemen between our cellars and your home.
Glossary for newcomers
- Jamón — cured ham (different from prosciutto: longer cure, distinct breed).
- Ibérico — Iberian black pig breed, native to the southwestern Iberian peninsula.
- Bellota — acorn, the diet during the montanera (free-range season).
- Dehesa — Iberian oak woodland, the natural habitat of the Iberian pig.
- Pata negra — protected term: only 100% Iberian acorn-fed ham (black tag).
- DOP Guijuelo — Protected Denomination of Origin for ham cured in Guijuelo, Salamanca.