La Prudencia

Iberian hams and shoulders-hams of Acorn-Fed animals. After a long curing process in our cellars patiently controlled, we obtain the excellent quality and taste of our acorn-fed ham.
Hams are cured for 36 months.
Shoulders for 24 month.

Iberian hams and shoulders “recebo”. The natural curing process in our cellars allows us to achieve the specific quality and taste of a remarkable Iberian ham.
Hams are cured for 24 months.
Shoulders for 18 months.

Iberian loins and little-loins sausages. In order to elaborate our sausages loins, we follow the traditional way, marinating process, drying process, stuffing process, tying and curing processes and natural maturation. All these processes allow us to achieve the exceptional taste of our products.

Iberian sausages products. According to the artisan and traditional process, we select the Iberian pigs, and their parts using exclusively the best of their head loins and parts of hams and shoulders.

Loin, ribs, “tocinillo” and iberian “panceta”. As in the old traditional “matanzas” (slaughters) of the towns in our sierra, we continue elaborating our typical products. The completely natural taste of our fresh and marinated products; that is the evidece of our quality.

Hams, shoulders and loins “Matanza Gran Reserva”. The elaboration of our hams and shoulders undergoes several traditional steps: the salting process, the cleaning and brushing processes another salting process drying and resting processes and the last maturation process in our cellars. Hams are cured for 18/20 months. Shoulders for 12/15 month. Pork Loin for 3 month.

Iberian hams and shoulders, carved up and sliced in a vacuum.We do also have some of our products packed up in vacuum to prolong their preservation.

Serrano Hams of black pork “Pata Negra”Hams are cured for 36 months.

Serrano Hams of white pork “Gran Reserva”.Hams are cured for 24 months.