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In 1932, on the outskirts of Salamanca, the home of Jamón ibérico, Isidoro Blázquez and Teresa Martín founded a ham company made following scrupulous artisanal techniques, still respected today by the fourth generation. With dedication and with the goal of offering a unique ham for the most refined palates, Blázquez is making its way as a modern family-run company faithful to traditional values. The final product is the excellence of Iberian gastronomy: pata negra ham, a symbol of Spain in the most prestigious international markets.
The Iberian pig
Animal welfare is a priority for Blázquez, raising free-range pigs in the Spanish countryside they own of more than 30,000 hectares in southwestern Spain. Here, the ecosystem allows the animals to be fed on fresh grasses, cork acorns and centuries-old oak trees that give the meat a rich flavor. The pigs' diet is kept under control by the team to ensure the right nutritional intake based on the animal's weight. The Iberian pig is characterized by a dark color, long, thin but very strong legs, and a small head with a pointed snout.
Blázquez products
Sausage production ranges from hams and pork shoulders to chorizo, salchichón and lomo, ideal for tasting and sharing. Blázquez hams boast a long curing period, up to 5 years to enhance the meat's delicious flavor, resulting in a luxury ham for true connoisseurs. Another key element of Blázquez production is fresh Iberian pork, a tender, juicy, exquisite meat with an intense flavor given by the exceptional fat infiltration. Among the most prized cuts are the ribs, pluma, presa, secreto, and tenderloin.
