FRUITWOOD-SMOKED SPANISH HAM
FRUITWOOD-SMOKED SPANISH HAM
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FRUITWOOD-SMOKED SPANISH HAM
TRADITIONAL FOOD.
MODERN SCIENCE.
REAL NUTRITION.
TRADITIONAL FOOD.
MODERN SCIENCE.
REAL NUTRITION.
TRADITIONAL FOOD.
MODERN SCIENCE.
REAL NUTRITION.
TRADITIONAL FOOD.
MODERN SCIENCE.
REAL NUTRITION.
TRADITIONAL FOOD.
MODERN SCIENCE.
REAL NUTRITION.
TRADITIONAL FOOD.
MODERN SCIENCE.
REAL NUTRITION.
TRADITIONAL FOOD.
MODERN SCIENCE.
REAL NUTRITION.
TRADITIONAL FOOD.
MODERN SCIENCE.
REAL NUTRITION.
TRADITIONAL FOOD.
MODERN SCIENCE.
REAL NUTRITION.
TRADITIONAL FOOD.
MODERN SCIENCE.
REAL NUTRITION.
TRADITIONAL FOOD.
MODERN SCIENCE.
REAL NUTRITION.
TRADITIONAL FOOD.
MODERN SCIENCE.
REAL NUTRITION.
LEADING EXPERTS AGREE
Renowned nutritionists, cardiologists, food scientists and dietitians recognize Iberian sausage as a nutrient-rich food with a distinctive nutritional profile.
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Dr. Álvaro Martínez
Nutritionist
“Iberian sausage provides high-quality protein and essential minerals in a natural, traditional form.”
PROTEIN & ESSENTIAL NUTRIENTS
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Dr. Carmen López
Cardiologist
“The fats in Iberian pork include oleic acid, a monounsaturated fatty acid also widely associated with olive oil.”
FATTY ACID PROFILE
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Dr. Miguel Torres
Lipid Researcher
“Iberian pork contains monounsaturated fatty acids that contribute to its distinctive nutritional composition.”
MONOUNSATURATED FATS
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Dr. Elena García
Clinical Dietitian
“Iberian sausage can provide important micronutrients including zinc, iron and vitamin B12.”
VITAMINS & MINERALS
ROYAL IBÉRICO
FRUITWOOD-SMOKED SPANISH HAM
Born of Spain. Refined by Smoke.Reserved for the Exceptional.
Crafted from prized Spanish Ibérico pork, slowly seasoned and gently smoked over selected fruitwood to reveal a deep, savory character, delicate sweetness and an exceptionally rich finish.
Rooted in the Iberian Landscape
BORN IN SPAIN
The Ibérico is an indigenous breed historically associated with the dehesa landscapes of southwestern Spain and the Iberian Peninsula—an extraordinary environment of open woodland traditionally dominated by holm and cork oaks.
This relationship between breed, landscape and traditional husbandry is at the heart of Ibérico's international reputation.
Smoke Should Never Hide Exceptional Meat
THE ART OF FRUITWOOD & FIRE
Our approach to smoking is deliberately restrained.Selected fruitwood burns slowly, surrounding the Ibérico pork with warm aromatic smoke rather than overwhelming its natural character.
DEEP · SMOKY · SAVORY · SILKY
Never rushed. Never aggressively smoked.
THE DIFFERENCE IS INSIDE
CUT IT OPEN
Look beyond the surface.
Inside lies a dense mosaic of ruby-red pork and delicate ivory marbling—the visual signature behind Ibérico's celebrated texture.
Specialist in Endocrinology & Nutrition
DR. ANTONIO ESCRIBANO
Dr. Antonio Escribano highlights the nutritional density of Ibérico ham, particularly its high-quality protein, vitamin B12, oleic acid and naturally occurring minerals. He describes it in the context of moderate consumption within a balanced diet.
Nutritionist
PABLO OJEDA
Nutritionist Pablo Ojeda has publicly highlighted the protein and fatty-acid characteristics of Ibérico ham while recommending responsible consumption.
WHY EXPERTS VALUE IBÉRICO
NUTRITIONAL CHARACTER
THE BEAUTYOF IBÉRICO FAT
Not All Marbling Tells the Same Story.
THE IBÉRICO DIFFERENCE
A BREED APART.
Not simply pork.A distinctive breed shaped by marbling, time and craft.
EXPERT OPINIONS
What the Science of Taste Tells UsReal research. Real experts. A truly exceptional ingredient.
MORE THAN FOOD
A HERITAGE
BACKED BY SCIENCE
J. Ruiz · J. Ventanas · R. Cava& Research TeamFood Research InternationalRuiz, Ventanas, Cava et al. (1998).Food Research International.
“Time doesn’t merely preserve Ibérico.It deepens its flavor.”
Their research found that extending the curing period
from 420 to 600 days enhanced flavor intensity,
matured aroma and prolonged the aftertaste.
J. Ruiz · C. García · E. MurielA.I. Andrés · J. VentanasMeat ScienceRuiz, García, Muriel, Andrés, Ventanas et al. (2002).Meat Science.
“Luxury is not excess.It is juiciness, intensityand balance.”
Their study on dry-cured Ibérico ham showed that juiciness and flavor intensity are two key sensory factors that explain consumer acceptance.
M.P. Segura-Borrego et al.Food Research InternationalSegura-Borrego et al. (2022).Food Research International.
“The aroma of Ibérico hamis complex and distinctive.”
Their research with trained sensory panels found that Ibérico ham’s aroma can include notes such as ‘meat broth’ and ‘roasted nuts,’ and that the aromatic profile is even influenced by the curing location.
THE ROYAL STANDARD
Some Foods Are Made
We begin with Spanish Ibérico pork, prized for its distinctive marbling and gastronomic heritage.
We season with restraint.
We introduce selected fruitwood smoke slowly.
We allow heat and time to reveal what was already present within the meat.
No single step defines the finished piece.
It is the discipline of every step that makes it exceptional.
THE RITUAL OF SERVING
Serve Less. Experience More.
Slice Thinly. Let It Breathe.
Serve at Room Temperature.
THE PERFECT PAIRING
AGED MANCHEGO • ARTISAN BREAD • FIGS • ROASTED ALMONDS
RIOJA RESERVATEMPRANILLO · CAVA BRUT · DRY SHERRY
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PRIVATE APERITIVO
A Quiet Moment of Indulgence.
Thinly sliced Ibérico, made for slow, effortless enjoyment. -
WINE & CHARCUTERIE
Made to Be Shared.
Rich marbling and fruitwood smoke meet wine, cheese, and good company. -
CHEF'S TASTING
Crafted for the Finest Table.
A distinctive Spanish delicacy worthy of an elevated tasting experience.
