Jamón de Guijuelo

Dry-cured hams and shoulder hams produced from Iberian pigs or Iberian-Duroc crosses with a minimum of 75 % Iberian blood, salted and matured within a defined area centred on Guijuelo, Salamanca. Three classes are distinguished by breed purity and diet, each identified by a colour-coded numbered seal affixed at the slaughterhouse.

About this designation

Registered as a PDO under file number PDO-ES-0077, with EU protection dating from 21 June 1996, and managed by the Consejo Regulador de la Denominación de Origen Protegida 'Guijuelo', a public-law corporation established under Law 6/2015. The designation covers hams and shoulder hams obtained by salting, washing, post-salting, curing, maturing and ageing the hind legs and forelegs of Iberian pigs or Iberian-Duroc crosses carrying a minimum of 75 % Iberian blood. All stages from birth and rearing through slaughter, salting and ageing must take place within the defined geographical area. The production area for pig rearing spans dehesa and grassland districts across multiple provinces in western and south-western Spain; the processing area comprises 78 municipalities. Three classes are defined: Class I (100 % Iberian, acorn-fed), Class II (75 % Iberian, acorn-fed) and Class III (Iberian pastured, fodder-fed, from pigs with at least 75 % Iberian blood). Minimum finished weights and minimum production-process durations are specified for each class and product type. At the slaughterhouse, a numbered seal colour-coded by category — black, red or green — must be affixed to every leg. On completion of the production process, a numbered label bearing the EU symbol and the 'Guijuelo' trademark is applied. The specification permits no other logo than the legally registered PDO 'Guijuelo' logo.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-ES-0077; eAmbrosia identifier EUGI00000012953.
• Three classes are distinguished by breed purity and diet, each assigned a mandatory seal colour: black for 100 % Iberian acorn-fed, red for 75 % Iberian acorn-fed, green for Iberian pastured fodder-fed.
• Finished hams in Class I must weigh more than 6,5 kg and the production process must take at least 730 days.
• All stages — birth, rearing, fattening, slaughter, salting and ageing — must take place within the geographically defined area set out in the specification.

Tasting notes

Castilian-Leonese Iberian dry-cured ham from Salamanca (Guijuelo area), from Iberian pigs primarily (not exclusively montanera-fed; Cebo de Campo and Cebo grades common). Aged 14-30+ months. Deep ruby meat with marbled fat, dense firm texture, intensely savory flavor with characteristic salty-sweet balance, less wild-acorn-driven than Jabugo, more terroir-stable.

HoReCa use

Premium Iberian ham service; very thinly sliced; pairs with Sherry and Tempranillo.

Packaging

• Same as Jabugo