Elige bien, elige Aibar
More than 50 years of effort and craftsmanship in the family business, (the house of Aragón ham).
Day by day we grow, expanding our facilities, modernizing and innovating production processes, thinking only of serving customers and improving the quality of our products.
More than 50 years of effort and craftsmanship in the family business, (the house of Aragón ham).
Day by day we grow, expanding our facilities, modernizing and innovating production processes, thinking only of serving customers and improving the quality of our products.
More than 50 years of effort and craftsmanship in the family business, (the house of Aragón ham).
Day by day we grow, expanding our facilities, modernizing and innovating production processes, thinking only of serving customers and improving the quality of our products.
More than 50 years of effort and craftsmanship in the family business, (the house of Aragón ham).
Day by day we grow, expanding our facilities, modernizing and innovating production processes, thinking only of serving customers and improving the quality of our products.
White pork ham has four denominations:
Cured: healing up to 9 months.
Cellar: healing from 9 to 12 months.
Booking: healing from 12 to 15 months.
Grand Reserve: healing from 15 months.
WHAT IS DIFFERENT FROM THE REST AIBAR SELECTION
More than 50 years of effort and craftsmanship in the family business, (the house of Aragón ham).
Day by day we grow, expanding our facilities, modernizing and innovating production processes, thinking only of serving customers and improving the quality of our products.
Costumers
Always to professionals: food distributors, charcuterie, catering and hotel industry.
Project
We are able to offer our products to the taste of each client.
For example:
A ham with different types of boneless or sliced and different packages in several formats.
Mission
We are able to develop your ideas in our facilities to make your life easier.
About us
We are an expert in the field, our 20 years of experience guarantee us.
I have modern facilities equipped with the latest in food technology and good professionals.