Iberian Ham Dryer: modern technology used to achieve the perfect curing of the ham and ensure the homogeneity of all the pieces. Traditional methods are used alongside this, especially in salting and maturing.
Cellar: this is located 5m underground to achieve the optimum temperature and moisture conditions. It has been equipped to house more than 80,000 pieces in conditions that allow for their completely natural curing.
Factory for cold meats and by-products from Los Pedroches Iberian pigs: facilitating the preparation of more than 30 products and where a painstaking packaging, storage, labelling and distribution system is operated.