In 1880, we were pioneers in discovering the benefits of Seron’s climate for the healing of hams. From that moment, we establish our production in the Sierra de los Filabres, an emblematic place that enjoys an ideal microclimate for the natural healing of our hams and sausages.

In Jamones de Serón we cure all our products with the only help of the air, the silence of the mountains, a pinch of salt and the wisdom of our ham masters who select the hams at their right time of healing, which usually exceeds the months of healing established by the Serrano Ham Foundation to the delight of the most demanding palates.

Thanks to all this process and our extensive experience, today those who understand ham know that with Jamones de Serón they always succeed.

At the end of 2015, Altanza Jabugo was born, a company that is dedicated to the healing of Iberian Cebo and Cebo de Campo shoulder and ham.

The winery – Secadero, is located in the paradise of Ham, Jabugo. This municipality in the province of Huelva, has a beneficial microclimate that helps our hams heal slowly and naturally.

Our natural dryer, with a capacity for 150,000 pieces, combined with the essence of Jabugo, gives our hams and shoulders a unique organoleptic properties. Its intramuscular fatty ban provides the perfect balance between flavor, aroma and texture.