Although cured ham is not one of Valencia’s most typical products, one Valencian Company, Redondo Iglesias, now exports to over 20 countries after undertaking an internationalisation plan in 1995, beginning with the USA.
Although the family roots are in Salamanca, where the family began breeding pigs over a century ago, during the post war, the family moved to Valencia to try their luck.
It was the father of the current CEO Mario Redondo who uprooted from Salamanca, where the free range pigs gourge on the acorns that gives their ham its unique flavour.
The Redondo family is loyal to tradition while it also applies the most advanced technologies to meet the highest quality control standards.
Their commitment to quality and excellence has positioned the company in the International market, converting them into authentic
All their hams are dry-cured in the mountains of the Natural Park of Candelario, a village located at 1300 metres above sea level, in the province of Salamanca. Its singular microclimate, together with its rich vegetation and the slow elaboration process, make their Iberian hams unique.
Their Serrano Plant is located at Utiel, at around 900 metres above sea level, in a Mediterranean area and climate but with continental influences.
This is the reason why their Serranos have special characteristics, their aroma, taste, and texture being very personal. The one-by-one selection of the best pieces, the exact amount of salt and the slow dry-curing are key factors in the process. The knowledge of four generations since 1920, have joined together with the newest technologies, to inspire a unique personality to each ham.