At Monte Dorado, each ham is the result of a long history that begins in the southern pastures and culminates on the palate with an emotion difficult to describe. Our commitment to quality, racial purity, the environment, and artisanal tradition shapes a selection of Iberian hams that pays homage to the land that sees them born.
The range of Monte Dorado hams is the reflection of a slow, respectful, almost spiritual process. From the genetic selection of the animal to its feeding and subsequent curing, each step is designed to achieve sensory excellence. Each piece, unique in its essence, embodies the best of Iberian culture and the know-how passed down through generations.
Time, patience, and truth: the art of curing ham
Nothing is rushed at Monte Dorado. The hams are cured in natural drying sheds for between 18 and 48 months, depending on their category, morphology, and character. The temperature, humidity, and silence work in harmony with the experience of our master ham makers. There is no rush, because haste is not part of authenticity.
During those months, the ham slowly transforms. The fat melts, the meat settles, the aromas are refined. It is an intimate, ancestral process, where time is the true secret ingredient.
Ham: symbol, legacy, and culture
In our land, ham is not just food. It is a symbol of hospitality, celebration, and identity. A good ham is opened with family, shared among friends, offered as the most precious thing.
At Monte Dorado, we do not sell products: we share culture, bringing to your table the legacy of a craft that only understands excellence.