Curing Cellars

At Cerezo Alimentation Group, we have our own dryers in privileged places such as Serón and Jabugo, which favor the exact curing of our hams, endowing them with an exceptional flavor and aroma. Both Serón and Jabugo, magical places for the curing of our ham, are a great choice if you want to enjoy a great ham.


In 1880, we were pioneers in discovering the goodness of Serón’s climate for curing hams. From that moment, we consolidated our production in the Sierra de los Filabres, an emblematic place that enjoys a microclimate suitable for the natural curing of our hams, cold meat and sausages.

At 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 to cure , which usually exceeds the months of curing established by the Jamón Serrano Foundation for 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 curing of Iberian ham shoulders and Cebo de Campo shoulders .The curing cellar  – “Secadero”, is located in the paradise of Jamón, Jabugo. This municipality of the province of Huelva, has a beneficial microclimate that favours our hams to cure slowly and naturally.

Our natural drying  cellar , with capacity for 150,000 pieces, combined with the essence of Jabugo, gives our hams and shoulders unrivalled organoleptic properties. Its intramuscular fatty veining provides the perfect balance between flavour, aroma and texture.