Since 1886, PATABRAVA has crafted the finest Iberian hams using artisanal techniques and long curing periods in natural drying rooms in Guijuelo, Salamanca, often exceeding 60 months.
To preserve the freshness of our Bellota Ham DOP Guijuelo, we use modified atmosphere packaging, maintaining its aroma and flavor intact.
Additionally, hand-sliced cuts ensure the perfect thickness for a unique sensory experience.We select free-range Iberian pigs fed on acorns, reflecting our passion for quality and respect for Spanish tradition.