ESPAÑA E HIJOS
The Espana family is recognized in Spain as specialists in the curing and aging of Jamon products. They are a second generation family-owned & operated business with offices in Toledo, 70 km south of Madrid. Espana e Hijos is elaborating Jamon Serrano from white pigs which undergoes into a curing and maturing time of a minimum of 10 months. Here the pigs, called Duroc, Pietrain, Landrace or Large White are coming from all over Spain and fed mainly with cereals.
The highest quality Spanish ham comes from the Iberian pig called Jamon Iberico, raised in Southern Spain. Accounting for only approximately 5% of Spain’s cured-ham production and is thus, expensive and seldom exported. This ham is not cooked, but goes through a process of salting, curing and maturing.
Distributed exclusively by FICO in Hong Kong.