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Here at Hamlovers we're mad about ham. We are third-generation growers in the old tradition. We do everything ourselves, from raising the piglets, caring for the pigs, slaughtering and salt-curing the hams on our farm, right through to cutting the ham and shipping it direct to your table.
We combine trusted, traditional farming methods with rigorous hygiene standards and the latest web technologies to bring you the very best jamon ibérico.
In Estremadura there is combined the presence of the best paprika and an unsurpassable production of garlic, with the infinite quality of the acquaintance Iberian pork. These are the principal ingredients of the sausage, which do of this Extremadura sausage one of most estimated in Spain. The traditional process of manufacture of the sausage includes the following phases: Punctured of the meats and bacon, it mixes with the rest of the ingredients and rest of the mass in fresh site during one night; immediately afterwards the mass gets in gut of pork, they stick and are exposed to the air in natural environment, suitable places being chosen on the basis of his characteristics of temperature and dampness
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