PDO Guijuelo · Direct producer since 1890
Guijuelo Ham with Protected Designation of Origin
The Protected Designation of Origin Guijuelo is the oldest Iberian ham PDO in Spain. This guide explains what defines it, how to tell the categories apart, what price to expect and why buying direct from the producer makes a real difference in quality and cost. The 75% Iberian acorn-fed ham from Hernández Jiménez received the 2025 Superior Taste Award with 3 stars — the highest distinction — from the International Taste Institute in Brussels.
What is Guijuelo ham and its Designation of Origin
The Protected Designation of Origin Guijuelo was founded in 1986 and is the oldest PDO protecting Iberian ham in Spain. It covers the production and curing of Iberian hams and shoulders in the municipalities of the Salamanca mountain range situated between 800 and 1,200 metres above sea level. The town of Guijuelo, at 1,000 metres on the northern slopes of the Sierra de Béjar, accounts for the largest share of production and gives the designation its name.
The PDO Guijuelo regulations govern five aspects from origin through to final labelling:
- Pig breed: only recognised Iberian breeds and their authorised crosses, with the breed percentage recorded for each piece.
- Feed: differentiated across the bellota, cebo de campo and cebo categories, with checks on the entry and exit weight during the montanera for bellota categories.
- Production zone: curing must take place entirely in cellars located within the area delimited by the Regulatory Council.
- Minimum curing times: 100% bellota requires a minimum of 36 months; cebo de campo, 18 months; ibérico cebo, 14 months.
- Numbered seal: each piece carries a Regulatory Council counter-label with a traceability number allowing origin to be verified from farm to end consumer.
Hernández Jiménez was among the founding members of the PDO Guijuelo Regulatory Council in 1986. Four generations later, the same family continues to produce at the same factory on the Polígono Agroalimentario de Guijuelo, applying the standards established by Felipe Hernández Jiménez in 1890. For a detailed look at what this designation entails, read our guide to PDO Guijuelo.
The microclimate that defines the flavour of Guijuelo ham
What sets Guijuelo ham apart is not just the regulations: it is the geography. At 1,000 metres on the northern slopes of the Sierra de Béjar, the climate creates a curing environment that cannot be replicated artificially. Winters in Guijuelo are long, cold and dry. The north winds blow clean from the central mountain system, without the Atlantic humidity that characterises the ranges of the south-west of the peninsula.
That combination of dry cold and constant wind allows for a slow, even penetration of salt during the salting process, and a natural cellar curing that progresses without haste: the infiltrated fat melts gradually, the aroma develops without excessive notes of salt or rancid fat, and the muscle acquires a silky texture and an intense red colour. Cold winters slow down the enzymatic processes; cool summers restart them in a controlled way — that natural cycle is difficult to reproduce with artificial temperature control.
The result on the plate is recognisable among all Iberian hams: lower salt content, more pronounced sweetness, a long and clean finish. These are exactly the characteristics that head sommeliers and restaurant professionals seek when specifying a PDO for the menu. Compared with south-western PDOs, Guijuelo ham has a more delicate profile — less intense but more persistent. For a detailed comparison between designations, see our Guijuelo vs Jabugo comparison.
Categories of Guijuelo Iberian ham: bellota, cebo de campo, cebo
The Spanish Iberian ham regulations, in force since 2014, establish four categories combined with the percentage of Iberian breed in the animal. For Guijuelo ham you will find three main groups in practice:
100% Iberian acorn-fed ham — pata negra
The animal is 100% pure Iberian breed. It is raised free-range in the dehesa and fed exclusively on acorns and natural pasture during the montanera, from October to March. By the time the montanera ends, the pig has increased its weight by at least 46% on acorns alone. Curing in Guijuelo cellars lasts between 36 and 48 months, although many pieces from Hernández Jiménez exceed 42 months.
The result is the most expensive and sensorially complex category: fat evenly infiltrated throughout the muscle, an unmistakable acorn aroma, a texture that melts on the palate and a persistent sweetness. The choice for those who want the very best or for a truly impressive gift. Indicative price: €60–90/kg from a direct producer; the price per piece varies according to weight (typically 7–9 kg) and curing time.
75% Iberian acorn-fed ham
75% Iberian pig, fed on acorns during the montanera. Minimum curing is 36 months. All the aromatic complexity of bellota, with the sensory nuance of the montanera, at a lower price than pata negra. This is the category our cellar master considers the best value for regular home consumption or a high-end gift. Indicative price: €40–65/kg from a direct producer.
Iberian cebo de campo and cebo ham
Cebo de campo is Iberian pork (50–100% of the breed) raised outdoors and fed on a combination of feed and natural pasture; minimum curing of 18 months in Guijuelo. Ibérico cebo is Iberian-breed pork (50%) raised in a farm setting on controlled feed; minimum curing 14 months. These are the entry-level categories into the Iberian world: mild flavour, correct texture and PDO origin guarantees at an accessible price. Indicative price for ibérico cebo: €20–35/kg.
Buy Guijuelo PDO ham: direct producer selection
Every piece carries the numbered seal of the PDO Guijuelo Regulatory Council. Factory prices: no intermediaries between our cellar and your door.
Nuestra pieza cumbre: selección Summun de las mejores partidas, 48 meses de curación en bodega centenaria de Guijuelo, 9-10 kg.
439,00 €
La máxima expresión: cerdo de pura raza ibérica 100%, alimentado con bellota en montanera, curado en bodega natural de Guijuelo.
384,00 €
Reconocido con 3 estrellas y 91,2% en evaluación de más de 200 profesionales. Curación 30-40 meses en bodega centenaria de Guijuelo.
351,00 €
El jamón ibérico de uso diario: potente sabor y aroma, maduración natural en bodegas de Guijuelo. La mejor relación calidad-precio del catálogo.
177,90 €Price of Guijuelo ham: what to expect by category
The price of Guijuelo ham depends on three variables: the Iberian category (bellota / cebo de campo / cebo), the percentage of Iberian breed in the animal (100%, 75% or 50%) and whether you buy directly from the producer or through a distributor.
Indicative prices for direct-producer purchases are as follows: ibérico cebo 50% falls between €20 and €35/kg; bellota 75% between €40 and €65/kg; bellota 100% pata negra between €60 and €90/kg. When the same product passes through two or three intermediaries, the end-consumer price can multiply by 1.5 or more, with no change in the quality of the piece.
The price per whole piece also depends on weight (Hernández Jiménez hams typically weigh between 7 and 9 kg) and format: whole piece, deboned or vacuum-sliced. Sliced is more expensive per kilo but more convenient for everyday consumption. For a detailed reference by weight and format, see our guide to Iberian ham price per kilo.
How Guijuelo ham is shipped
We ship directly from our factory in Guijuelo. There is no intermediate logistics warehouse or third party handling the order before it reaches your door. Each piece is prepared at its optimal consumption point and packaged at the moment of order.
- Iberian Peninsula: 24–48 hours from dispatch.
- Balearic and Canary Islands, Ceuta and Melilla: please enquire for availability and specific lead times.
- Europe (EU): 48–72 hours depending on the destination country.
The packaging protects the piece during transit and maintains appropriate temperature conditions. Whole pieces travel safely without the need for an active cold chain; vacuum-sliced products include refrigeration instructions. For business orders, corporate gift batches or high-volume shipments, contact us directly at info@jamongourmet.es or visit our corporate orders page.
Why buy Guijuelo ham directly from Hernández Jiménez
- True factory pricing. No distributor, no importer, no retailer margin. What you pay is what it costs at the cellar. The same piece can cost 30–50% more if purchased through intermediaries.
- Full traceability from the dehesa. We know the origin of every piece: the farm, the montanera batch, the exact curing time. That information is yours on request.
- Co-founders of PDO Guijuelo in 1986. Four generations applying the regulations as a working condition, not a marketing argument. Read the full story at Los Hernández Jamón.
- Hand-selection by the cellar master. Each piece must meet technical criteria for weight, fat infiltration, aroma and curing before it leaves. Those that do not make the grade are not sold as first quality.
- Hassle-free guarantee. If anything arrives in poor condition, full refund or replacement. You speak directly with the people who cured your piece, not with an outsourced customer service team.
International recognition: Superior Taste Award 2025
In 2025, the International Taste Institute in Brussels — formerly known as iTQi, the world's leading authority on sensory evaluation of food and beverages — awarded Hernández Jiménez the Superior Taste Award with 3 stars for their 75% Iberian acorn-fed ham D.O.P. Guijuelo. The 3-star rating represents the programme's highest distinction: it is awarded only to products that score above 90% across all sensory categories, evaluated by a panel of Michelin-starred European chefs and sommeliers.
The award validates internationally what four generations of curing have practised every day: natural ageing at 1,000 m altitude, raw material selected under the DOP Guijuelo seal, and maturation time with no shortcuts. For those seeking the best Guijuelo ham with independent external verification, this recognition is the most objective proof available.
The award-winning 75% acorn-fed ham is available in our online shop. To learn about the family behind the award, visit Los Hernández Jamón.
Frequently asked questions about Guijuelo ham
What is Guijuelo ham?
Guijuelo ham is the Iberian ham produced and cured in the area delimited by PDO Guijuelo, the oldest Iberian ham PDO in Spain (founded in 1986). It is made in the municipalities of the Salamanca mountain range situated above 800 metres. Its defining characteristic is natural curing at 1,000 m altitude: lower salt content, pronounced sweetness and a long, clean finish. Only pieces bearing the numbered seal of the Regulatory Council are genuine Guijuelo ham.
What is the price of Guijuelo ham?
The price varies by category: ibérico cebo 50% costs between €20 and €35/kg; bellota 75%, between €40 and €65/kg; bellota 100% pata negra, between €60 and €90/kg. Buying direct from a producer such as Hernández Jiménez means factory prices, without the accumulated margins of the distribution chain. See updated prices in our guide to Iberian ham price per kilo.
How is Guijuelo ham shipped?
We ship directly from our factory in Guijuelo: within 24–48 hours to the Iberian Peninsula and 48–72 hours to the rest of Europe. Each piece is prepared at the moment of order to preserve curing quality, with packaging that protects it during transit without the need for an active cold chain for whole pieces.
What is the difference between bellota and cebo de campo?
Ibérico bellota comes from pigs fed exclusively on acorns and natural pasture in the dehesa during the montanera (October–March); minimum curing of 36 months in Guijuelo. Cebo de campo is free-range Iberian pork raised on a mixed diet of pasture and feed; minimum curing of 18 months. The difference is evident in the acorn aroma, fat infiltration and final price. Both categories carry the PDO Guijuelo seal.
Why buy directly from the producer?
Buying direct from the producer means you avoid the margins accumulated across up to three intermediaries and pay factory prices. You also gain access to real information about each piece: exact curing time, PDO batch, rearing conditions. Hernández Jiménez has been selling directly from Guijuelo since 1890, with no distributors between the cellar and the end customer.
Looking for a smaller piece with the same origin and curing? See the price of Iberian shoulder from Guijuelo.