Excelente
The climate of the area has a lot to do with this. Salamanca is characterised by cold winters and hot, dry summers, perfect and essential ingredients for the production of Iberian hams and sausages and especially for their natural curing in drying sheds or cellars.
Furthermore, our village, Miranda del Castañar, where our factory is located and where we have been producing hams and sausages for more than 50 years, in the heart of the Sierra de Salamanca, thanks to the mountains that surround it, has a particular microclimate that makes this village an even more idyllic place if possible for this purpose.
The taste of Salamanca ham is usually defined as a mild flavour, although the aroma, flavour and texture of each piece depends on the expertise of each manufacturer.
At Benito Pérez we have been manufacturing hams and sausages in the traditional way for more than 50 years, with a meticulous artisan manufacturing process where Isidro Benito Pérez, part of our second generation, controls every part of the process in detail.
Our Iberian hams and shoulders stand out mainly for their light salt content, which gives them a smooth and fruity flavour.
In addition, the natural curing of our hams and shoulders in natural drying sheds and cellars gives each one of them pleasant nuances and textures.
It is in Miranda del Castañar, in Salamanca, in the middle of the wonderful and well-known Sierra de Francia, where more than 50 years ago our parents and grandparents, Raimundo and Vicenta, started making Iberian hams and sausages.
And it is in this same village, Miranda, declared a historic-artistic site in 1973 and categorised as one of the most beautiful villages in Spain, where we are lucky enough to continue with the trade they started.
Of course it is. Throughout these more than 50 years we have shown our factory on many occasions. In some cases in a planned way, because they contact us beforehand and we arrange a date and in many others, without planning, to clients who come to the factory shop, and whenever we can, we offer them the possibility of visiting our facilities. Most of them, as a curious fact, come a little hesitant because they do not know what they are going to find, but as they advance in the explanation, when they understand the process and discover each of the corners of our drying rooms, but, above all, when they enter the cellars of natural hams, they thank us enormously for the visit.
If you would like to visit our ham and sausage drying sheds, do not hesitate to contact us, we will be delighted to open the doors of our factory for you.
We have a factory shop and also an online shop. Therefore, you can make your purchase in our physical shop in Miranda del Castañar, in Salamanca, or if you prefer, you can buy our hams and sausages online.
You can opt for either of these two options with the same guarantees, as we are the same people, Alberto, Alba, Isabel and Isidro, who take note and prepare each and every order.
In the process of buying an Iberian ham it is normal that several doubts arise, such as: which Iberian ham to buy, black, red, green or white label, which format to choose, is it better to buy an Iberian ham with bone in, is it better to buy a ham cut by knife, or perhaps it is better to buy a boneless ham?
In Benito Pérez we are available to advise you on all of them and help you in this decision.
On our website you can see and compare each of our Iberian hams or if you prefer, you can contact us directly on 923 43 20 17, we will be happy to help you.
