Hernández Jiménez · Guijuelo since 1890
Los Hernández: four generations of Iberian ham in Guijuelo
In the world of Iberian ham, the Hernández name is synonymous with Guijuelo. Felipe Hernández Jiménez opened the first cellar in 1890. Four generations later, María del Mar and Francisco still lead the same factory, with the same criteria.
Who are the Hernández Jiménez family from Guijuelo
Felipe Hernández Jiménez established the first fixed production point in Guijuelo in 1890, when the sierra of Salamanca already concentrated the oldest ham-making tradition in Spain. Four generations later, the factory he founded is now led by María del Mar and Francisco Hernández, with the same criteria that defined the craft at the beginning: time, natural mountain cold and total control from the dehesa to the delivery.
The Hernández Jiménez family from Guijuelo are not only Iberian ham producers: they are part of the institutional history of the Denomination of Origin. In 1986, when the sector created the legal framework that would protect Guijuelo Iberian ham, Hernández Jiménez was among the founders of the PDO Guijuelo Regulatory Council. That founding involvement is not a marketing claim: it translates into knowledge of the rules from the inside and a brand identity inseparable from the territory.
Why "Los Hernández" is synonymous with PDO Guijuelo
The reputation of Los Hernández ham was built on a constant that is more than a hundred years old: no piece leaves the cellars without passing the master carver's criteria. Weight, curing, fat infiltration, aroma. Those that do not reach first-quality level are not sold as such. In four generations that criterion has not changed, and it is what explains why the most demanding chefs and buyers still cite Hernández Jiménez when they look for the PDO reference.
The PDO Guijuelo is the oldest Protected Designation of Origin of Spanish Iberian ham, founded in 1986. The regulations require a delimited curing zone, certified Iberian breeds and controls that run from livestock to final labelling. Hernández Jiménez co-founded the Regulatory Council and since then has met its standards as a basic condition of work, not as a communication differentiator.
The factory: Sierra de Salamanca, 1,000 m above sea level
The Hernández Jiménez facilities are located in the Guijuelo Agri-Food Industrial Estate, at 1,000 metres above sea level on the Salamanca side of the Sierra de Béjar. That altitude is not a geographical accident: it is the reason why Guijuelo ham has the sensory profile that sets it apart. Long, cold winters with dry northern winds allow for a slow natural curing and a homogeneous salt penetration. The result is a recognisable profile: lower saltiness, more pronounced sweetness, a clean and persistent finish.
40,000 pieces a year, natural curing between 24 and 36 months depending on category, without artificial chambers or accelerators. When you buy a Hernández Jiménez ham, every month of curing on the label is a real month in a natural cellar at 1,000 metres.
Buy Hernández Jiménez ham: main selection
If you are searching for "Los Hernández ham" you probably already know the reputation. The difference of buying directly is that the price is the factory price: no exporter, no distributor, no shop with its own margin.
Alongside ham, the same factory also makes Iberian charcuterie — chorizo, salchichón, loin and morcón — available in our Iberian charcuterie from Guijuelo selection.
Our flagship: Summun selection of the finest batches, 48 months cured in a century-old Guijuelo cellar, 9-10 kg.
439,00 €
The peak: 100% pure Iberian breed, acorn-fed in the montanera, cured in a natural Guijuelo cellar.
384,00 €
Awarded 3 stars and 91.2% by 200+ professionals. 30-40 months cured in a century-old Guijuelo cellar.
351,00 €
The everyday Iberian ham: bold flavour and aroma, natural Guijuelo ageing. Best value in the catalogue.
177,90 €Frequently asked questions
How long have you been producing Iberian ham?
Since 1890. Felipe Hernández Jiménez established the first fixed production point in Guijuelo in 1890. Four generations later, María del Mar and Francisco Hernández lead the same factory with the same founding criteria.
Are you direct producers or distributors?
We are direct producers. We produce, cure and dispatch from our own factory in the Guijuelo Agri-Food Industrial Estate. There are no intermediaries between our cellar and your table: the prices you see are factory prices.
How can I visit the cellar?
Visits are possible by prior appointment. Write to us at info@jamongourmet.es or call us on +34 623 76 35 49. Guijuelo is in the sierra of Salamanca, about 75 km from Salamanca city.