fotografía del pueblo de los jamones y embutidos ibéricos
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A treasure for the palate

Southeast of the province of Salamanca, on an altitude of over a thousand meters, Guijuelo is the name given to the region where Cespedosa is located, which is the most important of the Iberian pig cured meats crafts in Spain.

Three factors determine the exceptional quality of these hams: a pure breed that only receives a natural food acorns, a favorable climate and a traditional healing system.

The jamón of this region has inspired to renowned chefs of Spanish cuisine and important writers of our literature such as the laureate Nobel Camilo Jose Cela.

The jamón greener

Natural tradition

Emiliano García The company, located in Cespedosa de Tormes, produces artisanal and organic hams and Spanish sausages since 1968. Without ignoring technological advances, we know that the secret to make the best Iberian ham is the ancestral and traditional craft and the unique environmental conditions of the Salamanca district of Guijuelo, which form a perfect microclimate for healing of hams and sausages. The company is committed to make a limited production in order to preserve the quality.

Emiliano Garcia offers, whith the best prices, the following products: Iberian acorn jamón (special reserve), Iberian acorn jamón, Iberian jamón of recebo, acorn-fed Iberian palette (Special Reserve), palette Iberian acorn-fed Iberian recebo palette, back Iberian acorn-fed Iberico sausage and chorizo ​​Iberico.

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Jamones y embutidos ibéricos Emiliano García C/ Ermita, 20 Cespedosa de Tormes 37750

Salamanca (España) Teléfonos: 923 152614 / 685 031517 © Paco Sanchez 2012