Discover the greatest Iberian treasure: the world of acorn-fed Iberian ham
Av. Filiberto Villalobos, 188
37770 GUIJUELO – SALAMANCA
50 km south from Salamanca.
Meet up at Julian Martin’s shop, welcome point and start of the tour, located on the main avenue of Guijuelo (Filiberto Villalobos), coming in from the northern exit off the Autovía de la Plata (A-66).
To create a good Iberian ham, like fame, is not easy. It takes time and know-how. But it also needs a very special climate. Unlike the industrial manufacturing process used for Serrano ham, Iberian cured meats and hams require patience and long, cold, dry winters, as well as the necessary heat of the summer. All this presupposes that the pigs are of the Iberian breed and have stuffed themselves with acorns in the meadows during the ‘fattening’. For these reasons, Guijuelo, at an altitude of 1,010 metres at the foot of the Sierra de Béjar, is a legendary name in this industry.
A visit to Julian Martin, one of the legendary producers in Guijuelo, with more than 80 years of history, is a ‘must-do’ on any ‘foodies’ tourist agenda and, in general, for any lover of the good life.
You will start this exciting tour with a welcome in Julian Martin’s shop, the meeting point for the visit. Then, in the nearby factory they will take you on a full tour of the facilities where you can see at first hand how the acorn-fed hams, pork loins and sausages are prepared and dried, and how they mature in the storeroom, where they can take up to 40 months to develop their full flavour and aroma.
After returning to the shop, you will learn best way to cut ham, with a mini course led by a master cutter who will give a demonstration of his techniques. Then, in a friendly and relaxed atmosphere, it’s time to taste a plentiful selection of 100% acorn-fed produce, accompanied by white ‘candeal’ bread and fine wine from Ribera del Duero and Rueda. You will not leave hungry – Julian Martin does not stint on his hospitality!
JAMONTURISMO®: a truly ‘Pata Negra’ (top quality) visit.
Choose your experience:
A detailed guided tour which is both highly educational and entertaining, through all the stages of preparing the ham and 100% Iberian products. The visit is rounded off with an appropriate meal; you can enjoy it until you have to say ‘enough!’
3 hours 30 minutes.
PRICE PER PERSON
€ 27 (groups of 20 or more people)
A less extensive guided tour of the ham and sausage factory, also rounded off with a tasting-lunch.
PRICE PER PERSON
DID YOU KNOW?
- A 100% Iberian pig consumes 7 kilos of acorn a day. Since an oak produces an average of 46 kilos of acorns a year, each pig needs 1 hectare (approx 2½ acres) of oaks to provide their diet.
- Spanish regulations specify four categories of Iberian ham, from the “Cebo Ibérico’” (cured for 24 months) to the best, “De bellota 100% Ibérico” (“100% acorn-fed Iberian”), which is cured for a minimum of 36 months and identified with a black label.