Montaraz makes a difference in the Iberian meat sector with its natural drying rooms in Salamanca and Badajoz

Two kinds of cured ham, the same quality

Going back 133 years, Montaraz pursues excellence in its Iberian hams by means of its natural drying rooms and cellars located in Salamanca and Olivenza (Badajoz). While Montaraz Único benefits from the friendly weather in Salamanca to offer finer, sweeter and velvety products, Montaraz Don Ramón boasts a vibrant and powerful flavour resulting from the higher temperatures of the Badajoz climate.

The common factor is the Iberian pig raised on the Extremadura dehesa (pastureland) in a state of well-being, with at least two hectares of land assigned to each animal to feed on among oak trees, olive trees, holm oaks, rockrose, rosemary, thyme and other wild herbs.

After five generations, the Martín family continues to make its Iberian products in the traditional manner: 100% natural, free of additives, nitrates and preservatives, with sea salt and time as the only added ingredients. Montaraz has natural drying rooms and cellars strictly controlled by master ham makers, who ensure that each piece takes the time required to reach the right degree of curing.

Half of the hams and shoulders are cured for several months in Salamanca while the other half ages in Olivenza. This duality in the process to perfect the ham is a rarity in the sector and constitutes one of the distinctive elements of the brand, which operates in forty countries and in the most exclusive establishments in the world.