The best Ibérico pigs, raised on the open-range on a diet of Holm oak acorns, turning our acorn-fed hams into a veritable delicatessen.

The production process of an acorn-fed ham is based on a traditional method involving dry-salt curing. Curing or ageing takes place gradually in the drying sheds of our facilities where the hams are hung during a minimum period of 36 months, meticulously overseen by our production and quality manager, duly maintaining adequate temperature and humidity conditions throughout the entire period to ensure maximum quality of the exquisite Garimori Acorn-Fed Ham.

The extraordinary Garimori Cebo Ham is obtained from Ibérico breed pigs that are raised on a natural diet of soy, wheat, barley or corn.

Salting is the most important step in the production process. Once the ham is salted it is hung in natural drying sheds in order to favor marbling of the external fat into the intramuscular fibers. The curing process in the drying sheds, which takes a minimum of 24 months, comes to its end once the desired ageing has been reached, with which an unparalleled flavor and aroma is achieved.

The shoulder ham is obtained from the front limbs of the Ibérico pigs. It is smaller than the ham, yet many will be surprised by its juicy, tender meat.

The Ibérico Shoulder Ham is first covered in sea salt and then hung to dry in artificial drying sheds, with its curing process finishing up in natural drying sheds where thanks to Guijuelo’s incomparable climate they mature to perfection. This is another of Garimori’s exceptional products, which certainly has nothing to envy the ham.

Production of our Ibérico sausage meats starts with painstaking selection of the leanest meat from our Ibérico pigs. Once the selection has been made, the meat is thickly grinded to make chorizo, or finely grinded to make salchichón, after which the necessary seasoning is added depending on each case.

The main ingredients used in the production of Ibérico chorizo are salt, paprika and natural spices such as garlic and oregano. In the case of the Ibérico salchichón the main ingredients are again salt and other natural spices such as black pepper.

Encasing of both our products can be done in two different ways: in artificial casing, Ibérico vela and in natural tripe, Ibérico cular. Drying of our Ibérico sausage meat takes place in our facilities’ natural drying sheds, hence obtaining two of the most characteristic products of the Ibérico pig.

All our cured products are available in convenient, ready-sliced 100 g packs.

Our range of sliced products allows us to ensure that the product’s qualities in that pertaining to flavor, texture, aroma and color will remain intact. Absolute food hygiene and safety is also guaranteed, with the product maintaining its spectacular color and appeal.