We are History

History, present and future

With a livestock heritage spanning generations, Señorío de Montanera was founded in 1995 by a group of traditional Iberian breeders in Extremadura, concerned with preserving the purity of the Iberian breed and the sustainability of the pastureland.

The tradition continues to this day, driven by a craft passed down from generation to generation. Our production processes are purely artisanal and based on the quality of extraordinary raw materials and the mastery of expert hands dedicated to the care of a unique product with its own personality: the finest acorn-fed Iberian ham. / Señorío de Montanera Iberian Bellota Ham.

At Señorío de Montanera we feel responsible for the traditions of our land.

At Señorío de Montanera, we are committed to the traditional natural heritage of our land: the breeding and production of purebred, acorn-fed Iberian pig products. Our greatest legacy is the preservation of traditional livestock farming and the highest quality control throughout the entire production process, resulting in the finest Iberian ham.

Currently, Señorío de Montanera is the leading producer of pure Iberian ham from the Dehesa de Extremadura PDO. The brand is present in more than 25 countries around the world, with a significant presence in Canada, Japan, the United Kingdom, and France.

Facilities

Extremadura, Andalusia and Alentejo

Today, Señorío de Montanera is made up of 75 livestock members with more than 60,000 hectares of pastureland in Extremadura and Andalusia, and 16 collaborators with pasturelands in the Portuguese Alentejo.

Salvaleón

Our main facility is located in the heart of the Jerez de los Caballeros mountain range, in southern Extremadura, the area with the largest expanse of holm oak forests on the Iberian Peninsula. It is one of the most emblematic facilities in the Iberian pork sector, preserving traditional methods for producing Iberian products and integrating all stages of production in an efficient and controlled manner.

Here are the slaughterhouse, cutting rooms, nine cellars excavated in rock, eight natural drying rooms on the upper floor, three salting chambers, and sixteen cold post-salting chambers. The sausage factory is also located, and three new drying rooms have been built exclusively for sausages, along with a new cellar for slow curing. In total, 240,000 Iberian hams and shoulders are produced and cured in its various rooms.

Badajoz

Our administrative offices and logistics center are located in the provincial capital, along with a small shop where you can find the best Iberian products from Extremadura.

Estremadura

We have more than 60,000 hectares of Dehesa, the last natural Mediterranean forest.

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We are Dehesa

The most beautiful ecosystem in the Iberian landscape

Last natural Mediterranean forest

The dehesa, the last natural Mediterranean forest, is one of the most beautiful ecosystems in the Iberian landscape. Our Iberian pigs are raised and fattened here, surrounded by ancient trees, holm oaks, and cork oaks, which produce acorns, and surrounded by aromas of rockrose, charneca, mastic, juniper, jaguarzo, and rosemary; and surrounded by an endless mosaic of grassland that displays all shades of green in autumn and winter and appears multi-colored in spring or replete with ochres, yellows, and browns in summer.

In this natural setting, human interaction is minimal. Stone walls or fences have been built to separate the barracks; trees have been pruned, and new areas of holm and cork oaks have been staked out. In this way, the survival of this unique environment is ensured.

Señorío de Montanera encompasses more than 60,000 hectares of pastureland, which serve as a natural setting for breeding pure Iberian pigs, from which comes the finest 100% Iberian acorn-fed ham, whose quality is guaranteed by the Dehesa de Extremadura Designation of Origin.

Discover the Dehesa of Extremadura

We are Tradition

Years and years of artisanal experience

Purely handmade

The value of a unique traditional piece

The essence of the Dehesa de Extremadura, combined with the mastery of expert hands dedicated body and soul to the care of an artisan product, enhances the gastronomic value of the finest acorn-fed Iberian products.

The production of Señorío de Montanera Iberian hams is a purely artisanal and traditional process., a craft passed down from generation to generation, resulting in unique pieces.

Restaurant, hospitality, and specialty food professionals highly value the fact that our hams retain the essence of authenticity: 100% Iberian pigs fed on acorns in Extremadura pastures, and an industrial production process, due to their volume, yet artisanal in its procedures. All this results in high-quality, pure acorn-fed Iberian hams with a distinguished personality that positions us as a rising value in the gourmet market.

Master ham maker

The expertise of expert hands caring for a handcrafted product

Shaped by knife, one by one, our artisans check the exact degree of salting, the proper drying, and their slow maturation in the cellar.

After the 4-5 months of cold post-salting, the 100% Iberian acorn-fed hams are transferred to our natural drying rooms, where they remain for more than 5 months, with higher temperatures in the summer. This prolonged, warm period, at an intermediate stage of the process, is genuine and unique in the production of cured pork products.

Our master ham cutter, in his knowledge of this traditional production method, is the one who decides daily to open or close the windows, depending on the environmental conditions, to maintain the temperature and humidity typical of this stage.

Unique atmosphere

Natural cellars excavated in rock

At the end of summer, the pieces are moved to our natural cellars, excavated in rock, with cooler, more stable temperatures than the drying room, and with constantly controlled lighting. Acorn-fed hams mature very slowly and remain here for 18 to 36 months, while shoulders spend 14 to 24 months.

We let the hams "rest" and they mature slowly; time and rest ultimately determine an exceptional Iberian ham.

To determine the optimal serving time, the master ham maker tests each piece of acorn-fed Iberian ham one by one to ensure the aroma inside is just right and that the ham is sufficiently ripe.