This extraordinary 75% Pure Iberico blood line and 25% Duroc Jersey pig is exclusively fed Bellota (Acorn) . This Iberico pig comes from a female pure Iberico pig. The curing period is from 24 to 30 months, depending on the size of the leg.

Julian Martin is a strict family enterprise specialising in Iberian ham. Situated in Guijuelo Salamanca, they remain true to tradition. Allowing Nature, not technique to work the final result, curing the legs with the help of the mountain air circulation through open windows for a minimum of 2 years. 

Julian Martin’s history starts in 1933 in Guijuelo,in the foothills of the Béjar and Gredos mountain ranges,  a region in the south-eastern part of the province of Salamanca, Spain. This area has a traditional link with the world of Iberian Pork, producing more than 70% of Spain’s national production.

This region, situated at an altitude of more than 8,300 feet above sea level, has a continental climate which is known for it’s long hard winters, and by contrast, it’s short very hot summers.

The meat curing activity in these Castillian regions is legendary, going back many centuries in time. It is said that even in the Middle Ages, the Duke of Béjar demanded products from Guijuelo, and that this jewel of the Salamanca pantry had its place amongst the offerings made to the Virgin de la Yedra.