Pickle Hams and Pebble Bericum sausages
Aljomar Hams and sausages

The loyalty that the Iberian ham consumer Aljomar presents to his product is the best reference we have to show that not only do we produce one of the healthiest foods in the world, but it has the virtue of being one of the best Iberian pork hams.

Iberian ham contains countless virtues that are directly related to health and which we will enumerate below.

But it could simply be defined as " one of the most wonderful foods in the world”, because of its bouquet, aroma, texture, juiciness and the sensation perceived at the moment when we tasted an Iberian ham Aljomar.

Aljomar, aware that the bromatological analysis of Iberian ham from the Iberian Pig bred in the dehesa shows an excellent lipidic profile with a low proportion of saturated fats, high in monounsaturated fats, very different from the intensive Iberian Pig, takes advantage of the breeding of its own pigs in Oak and Cork Oak Meadows, which provides a natural habitat for the authentic Iberian Pig.

Aljomar Hams and sausages is committed to the controlled production and processing cycle in order to achieve demanding quality and food safety standards.

This controlled production chain includes the genetic care of the raw material, the feeding in its own factory, the killing, cutting and healing in its own facilities and the marketing and distribution of the final product.

The various facilities required at each step are subject to strict control systems and include full adaptation to health requirements and traceability standards.

The cycle begins in the expert hands of the Aljomar family with the careful selection of animals for breeding in the corral.

Aljomar Hams and Sausages, is a family company established in the year 1989, by Mr. ALFONSO SÁNCHEZ BERNAL and his wife Doña María del CARMEN SÁNCHEZ ÁLVAREZ.

Although the company is relatively young, 22 years at present, its founders, with D. Alfonso Sánchez Bernal at the head, have a proven and very long experience in the field of food, in which they have been forged with an authentic specialization , at the national level, in hams, meats, cheeses and chacines.

Far away in time is the year 1972, when D. Alfonso founded his first business, LA SALMANTINA, located in its current location in San Jacinto 73 of Seville, in the populous district of Triana. It then opens another establishment at 61 on the same street, which after several extensions and adaptations has an area of 800 square meters. The entrepreneurial spirit of D. Alfonso, leads him to create a complex similar to the previous one in Villegas Marmolejo street of the same locality, hams and meats, with an area of 1,200 square meters.

For this reason, in order to meet the impressive demand for Iberian products from his business in Seville, and as a test, he decided in 1989 to open a factory in Guijuelo, JAMONES ALJOMAR, for which he rents some facilities, which will serve to make his business idea a reality, ensuring stock, profitability and quality.

Coming to the end of 1990, don ALFONSO, sets in motion the project of constructing its own factory in Guijuelo, who inaugurated the 12 of December of 1992. The growth that ALJOMAR is experiencing is so important that, eight years later, in the year 2000, it is necessary to plan an expansion of its facilities, which will be completed in early 2002. and that will represent a total built area of 18,000 square meters.

Today, Aljomar Hams and sausages has modern and pioneering facilities for the production and treatment of Iberian products, adapted to the demanding standards of the European Union, with a slaughter, processing and storage capacity of 60,000 pigs per year.

Located in the Industrial Estate I.-2 de Guijuelo, it currently occupies an area of more than 18,000 m2.

The workforce is over 60 and the annual sales volume is around EUR 30 million.

D. O. Guijuelo : 
Sheltered from the central system, the privileged microclimate of the region with its cold and dry winters, as well as its mild and short summers, allows a perfect drying and maturation of the hams.

In this area, of unmatched microclimate, hundreds of artisans, children and grandchildren of artisans, create Day by day, slowly and wisely, the Iberian ham Guijuelo, "unique in the world".