To speak of the Iberian pig is to speak of Guijuelo. This municipality in Salamanca has played a fundamental role in the development, recognition and expansion of one of the most prized jewels of Spanish gastronomy. Its name is synonymous with tradition, excellence and specialisation in the production of Iberian hams and sausages.
Importance of climate
The climatic conditions of Guijuelo, with cold and dry winters, have been key to the slow and natural curing of the Iberian products. For generations, this microclimate has favoured the installation of drying sheds and cellars that have perfected the artisanal technique of maturing Iberian ham, making it possible to obtain a unique flavour and texture.
It was also the first area to obtain a Protected Designation of Origin (PDO) specifically for Iberian products: the Guijuelo PDO, which guarantees the origin, quality and production process of the Iberian products that bear it. This certification has helped to consolidate the reputation of Guijuelo and to protect its heritage.
The culture of the Iberian pig
But Guijuelo is not just about climate. It is also a culture deeply rooted in the Iberian pig, a way of life that involves families, cooperatives and companies that have passed on their know-how from generation to generation. The careful selection of raw materials, traditional production and commitment to quality have made Guijuelo an international benchmark.
Thanks to its specialisation and prestige, Guijuelo has opened the doors of the international market to Iberian ham, proudly representing the essence of a product that symbolises the balance between tradition, quality and territory.
