||Monday-Friday 9AM to 6PM
Shed and Storehouse
Why are we the best?
Monsalud (Brumale S.L.) is the
fruit of love of a group of businessmen for their native Extremadura,
who got together in the mid-Nineties with the intent of making our
region’s products known on the
At Monsalud we inherit a hundred year old tradition of
production of Iberian pig products. Our expert craftsmen produce Iberian acorn-fed ham with an
individualized treatment. Every piece gets a unique supervision, from the
point of breeding the Iberian pig until its curing process in the
The hams of Monsalud are air-cured in the Sierra de Montánchez, the
capital of ham of Extremadura. The special climate and the
unique surroundings create a special curing process.
contains 32% of the woodland pastures in Spain, while Salamanca
(Guijuelo) only represents 12% and Huelva (Jabugo) barely reaches 8%.
Monsalud´s hams are cured in Montánchez, the
capital of ham of Extremadura, located on the
northern slope of the Sierra de
Montánchez (998 meters above sea level).
Because of its location
in the geographical
centre of Extremadura, in the middle
of the "magic triangle" formed by the three historical
cities: Cáceres, Trujillo and Mérida, Montánchez benefits from
its microclimate - dry and cold-
of the mountain, which has made it famous for the quality of its hams
The ´jamón puro ibérico de bellota´ (pure iberian
acorn-fed ham) stands out in the culinary tradition of Montánchez, well
known because of its top quality (already served at the court of King
Philip IV in the Seventeenth Century). Ever since, the name of
Montánchez has been linked with the aroma of the ham, of which its
elaboration is an ancient preparation and the fruit of a longstanding
cultural tradition that has been passed from generation to generation,
preserved in the skillful know-how craftsmen of Montánchez.
The black Iberian pig has been part of
Extremadura´s history. This tradition has been kept ever since,
preserving and improving a breed of pigs that represent a genuine
Extremadura possesses one of
the best preserved ecosystems in Europe. It contains close to one
million hectares of woodland pasture, in
which the natural resources are
allowing this unique ecological environment to be preserved and
Region of production:
It is located in pasturelands with cork and
holm oaks in the provinces of
Cáceres and Badajoz. The pigs in this region are raised and fattened to
provide ham and shoulder ham ´Dehesa de Extremadura´.
Designation of Origin Dehesa de Extremadura: In June of 1996
the European Union recognized the Dehesa de Extremadura as a Protected
Designation of Origin (PDO), to guarantee
the quality and prestige of the Iberian hams and shoulder hams at a
community level accepted by the Regulatory Council.
Region of Production and Curing: This
region is delimited by Extremadura´s districts of Sierras del Suroeste
de Badajoz, Obor- Villuercas, Cáceres-Gredos Sur, Sierra de San Pedro
and Sierra de Montánchez.
Different types of Iberian ham exist in
the marketplace according to the breed of pig and the diet on
which the pigs are raised.
The Breed: At the
moment, the majority of pigs are a cross between the black
Iberian pig (75%) and other breeds. The Iberian pig has a dark skin
(the reason for which it is known as the pata negra: black leg), a
smallish head, a short neck, black and hairless hooves, and fine and muscular
The hams of Monsalud come
from 100% purebred Iberian pigs - both of their progenitors are
purebred Iberian. Due to its unique genetics, it is the only breed of
pigs in the world capable of storing great fat deposits that
infiltrate in its muscular mass, which provides its characteristics to
be a marble-veined appearance and an incomparable greasiness,
texture and aroma.
Diet: It is the diet of the
pigs that determines the different varieties of ham. These can be
separated into four categories:
Bellota: Iberian pigs that are
fattened exclusively with a diet of acorns and woodland
Recebo: After a diet of acorns and
woodland grasses the pig gets fattened at the final stage with animal
Cebo de Campo: A diet based on animal
feed on free range farmland. We only produce this product under
the Protected Designation
of Origin "Dehesa de Extremadura".
Cebo: A diet based on animal
feed in an enclosed district.
The hams of Monsalud are
cured in the Sierra de Montánchez, where a special climate and
the unique surroundings create a unique curing process. Our expert
craftsmen produce pure Iberian acorn-fed hams with an individualized treatment. Every piece gets a unique
supervision, from the point of breeding the black Iberian pig until its
curing process in the cellar.
Monsalud´s Guarantee: The
hams of Monsalud are unique because of their::
Exclusivity: Our products are exclusive
because we only produce 3.500 purebred Iberian pigs each year. The
preparation of our products is carried out in an artisanal way in the
drying shed/storehouse, always attended by humans and never with
that affect its care. Because of
this, the slicing of our ham is done by hand, with a knife, by a team
of individuals with more than 25 years of experience.
Shipping: We take care of all
your multiple address deliveries. We ship our products to anywhere
within the European Community with a full guarantee of delivery.
No minimum order: At Monsalud you may order
any product as of one single unit.
Direct selling: By avoiding the middleman,
allows our products to leave directly
from the factory,
never being stored in a warehouse with anything less than optimal
a complete satisfaction guarantee on all its 100% pure Iberian
acorn-fed pig products, optimally cured, carefully tended and