Julian Martin is a strict family enterprise specialising in Iberian ham. Situated in Guijuelo Salamanca, they remain true to tradition. Allowing Nature, not technique to work the final result, curing the legs with the help of the mountain air circulation through open windows for a minimum of 2 years.
This extraordinary 75% Pure Iberico blood line and 25% Duroc Jersey pig is exclusively fed Bellota (Acorn). This Iberico pig comes from a female pure Iberico pig. The curing period is from 24 to 30 months, depending on the size of the leg. Origin – Spain.