ORIGIN

IBERIAN HERITAGE

THE Dehesa

In the heart of the Iberian Peninsula lies a unique and exceptional ecosystem: the dehesa, a natural paradise where Iberian pigs roam freely, feeding on acorns, pastures, and aromatic herbs. This perfect balance between biodiversity and tradition is the key to the unmistakable flavor of our gourmet products.

100% IBERIAN

The Iberian Terroir

Origin defines character. At Reserva Ibérica, every ham comes from 100% Iberian pigs raised in the open. Although we follow a rigorous artisanal curing process, we refine each piece individually, respecting its origin, morphology, and curing conditions. In this way, we ensure that each ham fully expresses its unique personality and nuances.
Dehesa de Extremadura al Atardecer
Detalle bellotas alimento Jamón Ibérico
Iberian ham is not just a product; it is a reflection of the land, time, and craftsmanship that have shaped it. At Reserva Ibérica, we are dedicated to selecting, curing, and offering unique cuts, so that each slice reveals its very best.
We are passionate about Iberian ham in all its forms. From our stores and tasting spaces in Barcelona to the meticulous selection of each piece from the finest artisan curing facilities, our goal is to offer you an exceptional product, aged with precision and expertise.

IBERIAN HERITAGE

From Salamanca to Huelva

Discover the secrets of each origin

GUIJUELO

SOIL
Elevation above 1,000 meters, cool terrain, and fresh air
Weather
Cold and dry, ideal for slow, gradual curing
Healing
Extended aging to enhance the sweet and complex nuances

Extremadura

SOIL
Vast pastures with holm oaks and cork oaks, nutrient-rich soils
Weather
Mild and balanced, with mild winters and warm summers
Healing
A balanced curing process that brings out the juiciness and authenticity of the Iberian ham

Jabugo

SOIL
Siliceous and limestone soils, with pastures of high ecological value
Weather
Sharp temperature contrasts, which intensify the flavors
Healing
An artisanal process that enhances the intensity and rich character of the ham

The pasture, a breeding ground

La Montanera

The montanera is the final stage of Iberian pig rearing, during which these animals feed naturally in the dehesa, a Mediterranean ecosystem that is essential to their development.

During this period, the pigs graze freely among holm oaks and cork oaks, feeding on acorns and grasses, which influences the quality of the Iberian ham. The montanera is not only essential for fattening the pigs, but it also maintains the ecological balance of the dehesa, a space shared with other livestock species.

The number of pigs that can be raised depends on the annual acorn harvest, and the fact that they are fed exclusively on acorns from this environment is what gives Iberian ham its unique flavor and texture.