THE LEGACY OF IBERIAN MONTESANO
A LEGACY OF
3 GENERATIONS
At Ibéricos Montesano we have been faithful for 80 years to a philosophy, a belief and a way of life that can be summed up in three fundamental pillars:
Cult of Family Values
Our family bond, a link that has been strengthened over the years, has allowed Ibéricos Montesano to share our legacy while taking the name of Extremadura to all corners of the world.
Cult of tradition
Keeping the artisan tradition alive is our absolute priority. At Ibéricos Montesano, each product is a true gastronomic gem. Carefully crafted, each piece reflects a process that meticulously honours the heritage and know-how of our master ham makers.
Cult of pleasure
Each stage of the process, from the breeding and care of the animal, which later culminates in a curing period that extends for more than 4 years, has become a true devotion for Ibéricos Montesano: it has become a true Cult of the Iberian pig.
IBERIAN CULT SINCE 1998
OUR HISTORY
Ibéricos Montesano was founded in 1998 as a result of the effort and tradition of a family dedicated to the world of Iberian ham. We are based in Jerez de los Caballeros, in the heart of the Extremadura pastures, a privileged environment for the breeding and production of Iberian pigs.
Product details
Ibéricos Montesano is a family business with more than 80 years of tradition in the production of Iberian ham and pork derivatives.
Here, experience passed down through generations is combined with modern technology to maintain a perfect balance between innovation and respect for tradition. At Ibéricos Montesano, art and craftsmanship are the pillars that have sustained its legacy for almost a century.
In this place, known as the cradle of Iberian ham, we ensure the genetics of our pigs to ensure the highest quality and authenticity of our products.
We have developed the necessary infrastructure so that the entire production cycle, from breeding and fattening to the processing of each piece, is carried out in this emblematic natural area. This human and financial effort has allowed us to expand our facilities to reach a drying capacity of 400,000 pieces simultaneously, always maintaining the harmony with the environment that defines our identity.
The Dehesa Extremeña, with more than one million hectares, is the largest extension of this ecosystem in the world and the ideal environment for the production of high-quality Iberian hams. 60% of Iberian pigs are raised here and it has a Protected Designation of Origin.
It is the largest pasture in the world. A unique ecosystem equivalent to one and a half million football fields put together. Each pig has up to 4 hectares to eat naturally, herbs, grasses and, of course, the best acorns there are. The Dehesa de Extremadura DOP is only applicable to products made with 100% Iberian pigs (Bellota and Cebo de Campo).
This environment offers the ideal environmental conditions (temperature, humidity and altitude) for drying and curing Iberian sausages. Added to all this is the knowledge passed down through generations, the dedication and experience that we apply in each process, ensuring the excellence of our products.
Ibéricos Montesano was the first Spanish company to export cured ham and Iberian pork to Japan (2000), Mexico and Australia (2002) and China (2008) and is currently positioned as one of the brands that is most committed to making this extraordinary land an indisputable benchmark in the production of Iberian pork.
The legacy of Ibéricos Montesano is based on passion and respect for artisanal production and tradition, maintaining an unwavering commitment to quality, care and attention to every detail.
YEARS OF ARTISAN WORK
DEDICATION
Our dedication to craftsmanship is reflected in every stage of the production of our products, guided by the experience and knowledge of generations. From the selection and breeding of the Iberian pig to the curing of each piece, we work diligently to create products that honour our Iberian tradition and conquer the most demanding palates.
Harmony
The combination of extensive pastures of holm and cork oaks that grow in the dehesa, together with an optimal climate and a diet rich in acorns, gives our Iberian products a unique flavour and an unmistakable texture.
Tradition
The combination of tradition and technological innovation allows us to create authentic gastronomic gems that look to the future without forgetting respect for our roots and the good work that comes from experience.
Patience
At Ibéricos Montesano, time takes on a different rhythm. Patience, dedication and experience are essential in each stage of an artisanal curing process that, in the case of a 100% Iberian Bellota Ham, requires at least 5 years to reach perfection.
Quality
Our master ham makers check each piece daily, which is key to the final flavour, granting their final approval after rigorous controls during the curing process. This level of demand has led us to obtain the highest award at the iTQi awards, the highest global recognition in the food sector.
