Miguel España e Hijos champions the value of whole ham, shoulder ham, and loin

“A whole piece is chosen by looking at it. Whether it’s a ham, a shoulder, or a loin, the whole format puts everything that needs to be judged right in front of the consumer (how it has dried, how the fat has infiltrated, what aroma it gives off when opened) without leaving anything to interpretation. With the return to routine, when the consumption of cured products resumes a more leisurely pace, these three pieces are once again taking their place in the pantry,” says Miguel España e Hijos, who values ​​this format precisely because of what it allows consumers to verify.

“In the whole piece, the consumer can verify everything for themselves: the curing process, the fat marbling, the aroma. It is the most honest examination that can be done on a cured product, and that is why we like it,” explains Miguel Ángel España, the company's manager.

This test measures, above all, time. Salting, post-salting, drying, and aging in the cellar: for months the ham loses moisture, concentrates its flavor, and develops its defining aromas. Each range has its own curing schedule, and the company has staggered it across four hams that span the entire range. The Jamón Serrano Reserva begins with an 11- to 14-month curing period, which the Jamón Serrano Gran Reserva extends to more than 15 months. Within the Iberian range, the Jamón de Cebo Ibérico (50% Iberian Breed) reaches 28 months, and the Jamón de Bellota (100% Iberian Acorn-Fed), the longest-curing, reaches 40 months.

In the shoulder ham category, which is smaller and has a shorter curing time, the selection focuses on the 50% Iberian Breed Cebo Shoulder Ham and the Bodega Serrano Shoulder Ham. And in the loin category, the house specialty and flagship product, the 100% Iberian Acorn-Fed Loin, the 50% Iberian Breed Cebo Loin, and the Gran Reserva Cured Loin stand out, among others. The company is the European leader in cured loin production, with approximately 2,350 tons annually, representing around 30% of its processed meat products.

From the pasture to the winery

But what you see in the final cut begins much earlier. The company owns 1,500 hectares of pastureland, where it raises 450 animals each year, and expands its production with nearby farms with which it has collaborated for years. From there come the acorn-fed Iberian hams that are then cured at their facilities in Escalonilla and Gerindote.

This process explains why a whole piece isn't a finished product, but one that continues to be worked on at home. Stored in a cool, dry, and well-ventilated place, and protected at the cut edge with its own fat and a cotton cloth, it can last for weeks. Simply remove the outermost layer before each use.

The loin is, in this sense, the easiest entry point: it can be cut with a conventional knife, doesn't require a stand, and its compact size simplifies storage. For those new to ham, the company sells gift sets that include the ham along with a ham holder and knife, such as the Mini Jamón de Cebo Ibérico 50% Raza Ibérica, in a size suitable for smaller households.

40 years of existence

The company celebrates its 40th anniversary in 2026, marking the beginning of Miguel España's 600-square-meter factory in 1986 and continuing to the present day, with the second generation at the helm of the family business. It markets its products in more than 75 countries and this year received the Castilla-La Mancha Family Business Award and the ANICE Business Trajectory Award.