Jamones El Castillo. Since 1930

  • Jamones El Castillo
  • Jamones El Castillo
  • Jamones El Castillo
  • Jamones El Castillo
  • Jamones El Castillo
  • Jamones El Castillo
  • Jamones El Castillo

The Company

JJAMONES EL CASTILLO, S.A. is a family run business, founded in 1930 and is dedicated solely to the production and curing of Serrano and Iberico Hams of the highest quality..

Today we combine traditional artisanship and processes with state of the art technology in our modern factories. From here we send out 500,000 hams a year to destinations all over Spain and Europe as well as other countries Worldwide.

Jamones El Castillo is a distinctly family run business. Our roots date back to the last century, with production starting in the 1930's. Today, the third generation of the family are just as dedicated to the art of the 'jamoneros' as the first pioneers. They continue at the helm of the business, taking pride in the traditions of curing ham in the most natural way possible.

Internationally recognised quality

All our production conforms with the strictest quality controls, such as the ISO 9001:2008, and we have also been awarded the prestigious International Food Standard (IFS version 6) certification, which demands the rigorous control of raw materials, manufacturing processes and traceability. These controls guarantee the continuous quality of the finished product.

JAMONES EL CASTILLO is one of the first Spanish companies to meet the standards necessary to be approved by the European Community and certified for the production of Jamon Serrano with the designation TSG (Traditional Specialty Guaranteed).

 

ESPECIALIDAD TRADICIONAL GARANTIZADA

IFS FOOD

 

EMPRESA CERTIFICADA UNE-EN-ISO 9001

Production

All our ham is produced using pigs that have been fed on a diet of totally natural products such as grain, fruit and vegetables. This gives them excellent organoleptic qualities and guaranteed food quality assurance.

Under strict quality controls, each ham is salted by hand with just the right quantity of sea salt. They are then cured slowly, without hurry, in our dryers and cellars which allow the hams to breath the fresh mountain air.

 

The process of curing takes 12 months on average for jamon Serrano and a minimum of 24 months for jamon Iberica.

The result of this natural curing process is a wide variety of hams perfect in colour and texture, with intense aromas and delicious natural flavours. Indeed, they are a rare treasure both excellent for your health and a pleasure to the senses.