Complete Control

At César Nieto, we have complete control over the entire production process, from the free-range rearing of our pigs to the distribution of our authentic Iberian pork products.

The piglet

At César Nieto, we raise all of our animals from birth.

We monitor their lactation stage, their transition from weaning to free-range life in the pasture, and the fattening processes during the montanera seasons in the field.

The piglet

At César Nieto, we raise all of our animals from birth.

We monitor their lactation stage, their transition from weaning to free-range life in the pasture, and the fattening processes during the montanera seasons in the field.

César Nieto Ham process

César Nieto's curing method is the result of years of experience of the Iberico de Guijuelo masters.

A traditional process, improved with technological advances but based on the wisdom of Iberian ham professionals.

Salting

César Nieto’s curing method is the result of years of experience of the masters of Iberian ham from Guijuelo.

Washing

In this phase we eliminate the excess salt and slowly remove the moisture. This settling stage is carried out at temperatures between 4ºC and 6ºC and with 80% to 90% relative humidity. The process takes between 35 and 45 days.

Drying

We do it naturally, always under the strict control of César Nieto’s master chacineros. The hams remain between 12 and 14 months in drying sheds with optimal conditions of ventilation, humidity and temperature.

Maturation

The hams mature in cellars at a temperature between 15ºC and 20ºC and relative humidity of around 60-80%.

Cala

The hams are tested with the traditional method of the cove, a slight puncture by the hand of our cellar masters to olfactorily certify the quality of the original Cesar Nieto Iberian hams.

Complete Control

At César Nieto, we have complete control over the entire production process, from the free-range rearing of our pigs to the distribution of our authentic Iberian pork products.

The piglet

At César Nieto, we raise all of our animals from birth.

We monitor their lactation stage, their transition from weaning to free-range life in the pasture, and the fattening processes during the montanera seasons in the field.