Simón Martín Guijuelo S.L

Simón Martín is one of the most traditional producers of Jamón ibérico in Spain. The "Secadero" was founded in 1907 in the town of Guijuelo (Salamanca region) by his great-grandfather to dry-age hams from Iberian pigs on his farm. 

The company has grown over four generations, but has not forgotten that the most important thing is a quality product. That is why they have extensive dehesa (oak woods) where their own Iberian pigs roam freely. The optimal drying process of the ham is guaranteed by the altitude of the "secadero" (1100 m above sea level) and the favourable climate influenced by its location between two mountains (Sierra de Gredos and Béjar). Simón Martín is proud that the art of making and drying ham has been passed down from generation to generation and remains faithful to the original "recipe" of 1907, i.e. using only high-quality meat and salt without chemical additives or preservatives.

Thanks to almost a century of experience in the production of cured meats, the Martín family has managed to produce its top product, the Iberian Acorn-fed Ham Gran Reserva, which is matured for at least 30 months, as well as the Iberian Sirloin Ham Gran Reserva, which is seasoned with natural and local products (peppers from La Vera de Cáceres, garlic from Aceuchal, sea salt and garlic) and, of course, is also free of chemical additives, giving it a tasty natural character.

The current owner of the company, Simon Martín, is a true mountaineer. He spends most of his time in the oak forests studying the latest findings on acorn harvesting. When he's not talking about his hams (which he says he dreams about), he's good at telling the story of his family, who never gave up their craft even during the civil war in Spain. 

Simón Martín has won international awards for the quality and taste of his Iberian ham. At the International Meat Fair IFFA in Frankfurt, he was repeatedly awarded gold medals. But above all, his ham is very popular in Spain, where his ham is one of the best, along with the hams from Dehesa Malada and Joselito.