About Redondo Iglesias

The personal commitment of Redondo Iglesias to the traditional way of elaborating fine jamón began in 1920. The Redondo family is loyal to tradition while it also applies the most advanced technologies to meet the highest quality control standards, which result in the achievement of a Premium fine product in all its aspects. Our commitment to quality and excellence in our products, has positioned the company in the International market, converting ourselves in the authentic Brand Ambassadors. OUR HABITAT All our Iberico pigs are raised in Free-Range conditions, in a natural and controlled environment The best Dehesas in the south-west of Spain are the perfect habitat for our Iberico pigs. Extensive farmlands with a good sprinkling of acorn producing trees and abundant sunlight space and watering areas constitute the perfect environment for rearing iberico pigs. Just as they would do in the wild, pigs cover daily large distances to have access to food and water, fact which is key to ensure their meat develops muscle and abundant marbling, a main characteristic of Iberico meat quality. OUR PROCESS Technology helps us perfection the traditional process All our Iberico pieces are dry-cured in the mountains of the Natural Park of Candelario, village located at 1300 meters above sea level, in the province of Salamanca. Its singular microclimate, together with its rich vegetation and the slow elaboration process, makes our Iberico hams to be unique.Read their story