Process

JAMONES EUTIQUIO JAMONES EUTIQUIO mainly produces cured ham from sow and castrated male pigs, selecting the best fresh ham. A slow and controlled curation is developed, achieving a final product with a great aroma and flavor, low in salt. Adapting to our customers’ requests, once the cure and minimum decrease of the pieces have been checked, bone removing process can be undertaken. Once finished, boneless products are prepared upon request, attending to the likes and specifications requested by the customer. We carry out both national and international distribution aimed at specialized dealers.

Reception

Salting

Salting

WHO WE ARE

JAMONES EUTIQUIO was founded in the 1950s by D. EUTIQUIO MARTIN. Remaining within his small retail business which he initiated his professional career, he decided to start up producing his own cured hams. In 1970 he set up the current industry in Cuarte de Huerva (Zaragoza), well-connected location near Zaragoza. Starting with all necessary area and facilities required to achieve excellence, he developed his careful and traditional curation process, and started to sale to dealers around Spain.

After years of dedication and effort, it is his son Don MIGUEL ANGEL MARTIN, who leads the modernization and consolidation of the company in the 1990s. Through direct contact with both dealers and customers, he tailors the manufacturing and distribution process to accomplish their proposals, ideas and requests.

In 2011, new technologies are incorporated into the production process, obtaining new values added to a well-established traditional process. Each piece is identified at the reception. Several quality control tests take place during the whole curing process. The code of piece allows the computer system to inform of the total traceability of each piece and have the proper control of decrease, ensuring the suitable cure process, adapted to the legal regulations and our customers’ requests.

Product

JAMONES EUTIQUIO mainly produces cured ham from sow and castrated male pigs, selecting the best fresh ham. A slow and controlled curation is developed, achieving a final product with a great aroma and flavor, low in salt.

whole ham

Whole Ham
Weight approx. piece: 7,00 – 10,00 (kg)
Ud/box: 2

Portion of Spanish Serrano Ham (Maza)

Portion of Spanish Serrano Ham (Maza)
Weight approx. piece: 3,00 – 4,00 (kg)
Ud/box: 4

Portion of Serrano Ham (Contra)

Portion of Serrano Ham (Contra)
Weight approx. piece: 1,2 – 1,6 (kg)
Ud/box: 8

End of Serrano Ham (Punta)

End of Serrano Ham (Punta)
Weight approx. piece: 1,2 – 1,6 (kg)
Ud/box: 8

half Portion of Serrano Ham (Media Contra)

Half Portion of Serrano Ham (Media Contra)
Weight approx. piece: 0,9 – 1,5 (kg)
Ud/box: 10

HALF PORTION OF SERRANO HAM (Punta recta)

Half Portion of Serrano Ham (Punta recta)
Weight approx. piece: 1,8 – 2,5 (kg)
Ud/box: 7 – 8

Sliced Serrano Ham

Sliced Serrano Ham
Weight approx. piece: 500 gr
Ud/box: 6 – 8

Portion of Serrano Ham (Taco)

Portion of Serrano Ham (Taco)
Weight approx. piece: 500 grs.
Ud/box: 12 – 16

HALF END OF SERRANO HAM (MEDIA PUNTA)

Half End of Serrano Ham (Media Punta)
Weight approx. piece: 0,5 – 0,9 (kg)
Ud/box: 14 – 16

Centre of Serrano Ham

Centre of Serrano Ham
Weight approx. piece: 5,5 – 8 Kg
Ud/box: 2

Centre of Serrano Ham (Centro V)

Centre of Serrano Ham (Centro V)
Weight approx. piece: 5,5 – 8 Kg
Ud/box: 2

Centre of Serrano Ham “Gran Reserva”

Centre of Serrano Ham “Gran Reserva” (Centro V)
Weight approx. piece: 5,5 – 8 Kg
Ud/box: 2

Half Centre of Serrano Ham

Half Centre of Serrano Ham
Weight approx. piece: 2,5 – 3,5 Kg
Ud/box: 4