Aljomar 100% Iberian acorn-fed ham has been included in the selection of the 16 best hams in Spain in 2025, compiled by Fuera de Serie magazine , the luxury supplement of Expansión and El Mundo. The tasting notes were reviewed by sommelier María José Huertas, a leading voice in the Spanish gastronomic scene, who analyzed in depth some of the most representative examples of high-end Iberian ham.
This recognition places Aljomar ham in a context of maximum demand and reinforces a trajectory built on rigor, consistency and absolute respect for time.
A ham-making family with decades of experience
In the Fuera de Serie tasting, the Aljomar 100% Ibérico Bellota Ham is defined as "the crowning achievement of a ham-making family from Guijuelo that has been dedicated to these succulent endeavors since the 1970s."
A definition that connects directly with the origin of the brand: a family business that has managed to grow without losing control over its process or the criteria for what a great Iberian ham should be.
From Guijuelo, Aljomar has developed over the years a controlled cycle model, encompassing everything from raising Iberian pigs in the dehesa (pastureland) to the final curing of each piece. This approach doesn't aim to accelerate results, but rather to guarantee consistency, traceability, and a unique character.
A long healing process that manifests itself through the nose.
In the tasting carried out by Fuera de Serie, one of the aspects that is most clearly highlighted is the aromatic expression of the ham, directly linked to its prolonged curing.
According to María José Huertas, “on the nose it quickly reveals its long curing process, and notes of nuts” , accompanied by “a lactic aspect of the fat itself” .
From there, the profile unfolds with smoky notes, subtle hints of wood, and complex aromas reminiscent of cocoa powder, soft spices, and sweet notes, even described as a subtle 'touch of toffee'—this is how the expert sommelier describes Aljomar's finest ham. These words speak not of immediate impact, but of depth, evolution, and layers, characteristic of a ham crafted with meticulous care.
Balance, flavor and precision in the mouth
On the palate, the analysis maintains the same level of rigor. The sommelier highlights that "the salt level is perfect," a key aspect in a ham of this category, and emphasizes its very flavorful character, capable of stimulating salivation and prolonging enjoyment.
There are no stridency or excesses: the ham is defined by its balance, cleanliness and persistence, qualities that only appear when the raw material, the process and time are aligned.
The Fuera de Serie selection is an editorial tasting, argued and signed, that emphasizes the product and its sensory expression.
That Aljomar 100% Iberian Acorn-Fed Ham is part of this list in 2025 is not an isolated fact, but the logical consequence of a philosophy based on respect for origin, patience in curing and control of every detail.
This recognition reinforces Aljomar's position as one of the leading ham producers in Spain and confirms that when things are done well for decades, the result eventually speaks for itself.
