About Us
Our philosophy is clear: "You are what you eat."
That is why we offer only products that represent the very best of Spanish gastronomic culture. One of our core values is closeness. We have built an extensive network of private clients in Switzerland through direct and personal engagement. Our commercial team always works on a first-person basis, visiting our clients, advising, recommending, and accompanying every order with the care that a product of this calibre deserves.
More than selling, we build relationships.
We believe that Spanish gastronomy, when presented with rigour and passion, speaks for itself.
Welcome to Almazara: authentic Spanish flavour and a service as human as our origins.
Production Process
1. Rearing
Iberian pigs live freely in the dehesa, feeding on acorns, grass, and wild herbs. This stage defines the final quality of the ham and the natural marbling of fat within the meat.
2. Slaughter and Selection
The pigs are slaughtered at around 21 months of age. The hind legs, known as perniles, are carefully selected and destined exclusively for the production of Iberian ham.
3. Salting
The pieces are fully covered in sea salt and stacked for between 15 and 20 days, or one day per kilogram of weight. This dehydrates the meat and enhances its characteristic flavour.
4. Washing and Setting
After salting, the pieces are carefully washed to remove excess salt and rest in controlled setting chambers for approximately 30 to 90 days.
5. Maturing
The hams move to natural drying rooms for several months, where temperature and ambient humidity are regulated. They then rest in cellars for years, developing complex aromas and an unmistakable texture.
6. Quality Control
In the cellar, the ham is refined, the natural bloom is monitored, and it is coated with lard. Master ham curers perform aromatic samplings before final commercialisation.