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. Their commitment to quality and excellence in their products, has positioned the company in the International market, converting them in the authentic Brand Ambassadors.
“The commitment with our story and with our own way of elaborating Jamon since 1920. Our heritage is controlling every step of the process, leaving nothing to chance. Selecting the best Dehesas for our Ibérico pigs, the favorable climate conditions for the dry-curing of ?jamón? and the caring attention of our ?Maestros Jamoneros?, inspire each of our pieces a unique personality.”
“All our Iberico pieces are dry-cured in the mountains of the Natural Park of Candelario, village located at 1300 metres 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. Our Serrano Plant is located in Utiel, at around 900 meters above sea level, in a Mediterranean area and climate but with continental influences. This is the reason why our Serranos have special characteristics, being its aroma, taste, and texture very personal. The one-by-one selection of the best pieces, the exact amount of salt and the slow dry-curing are key factors in our process. The knowledge and ?Know-How? of four generations of ?Maestros Jamoneros?, since 1920, have joined together with the newest technologies, to inspire a unique personality to each of our pieces.”