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100% Ibérico Ham
100% Ibérico Ham
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100% Ibérico Paleta
100% Ibérico Paleta
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100% Ibérico Lomo
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100% Ibérico Chorizo
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100% Ibérico Salchichón
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100% Ibérico Panceta
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100% Natural — Real Ingredients, Real Flavor.
No preservatives, No additives, Nothing artificial
Free Range – Animal Welfare certified
Raised outdoors with total respect for animal welfare in a sustainable way, as it has always been.
Cured at 3,300 Feet in the Spanish Mountains
A secret that explains why every slice is more tender, more flavorful, and simply unlike any other ham you’ve ever tasted
Only 100% Purebred Ibérico, Acorn-Fed
Unforgettable flavor and buttery texture—from Ibérico pigs genetically selected for exceptional taste.
Discover the Unmatched Texture and Flavor of Spain’s Most Awarded Ibérico Delicacies
"BEHER’s Ibérico hams stand out for their smooth texture and rich flavor."
"BEHER: nutty, marbled, and melt-in-your-mouth"
"100% Ibérico Knife-Sliced Acorn Fed Ham and Pasture-Raised Ibérico Ham Tray"
"From Salamanca: rich, acorn-fed Ibérico ham, cured for 4 years"
"Ibérico ham, hand-carved and used by top chefs worldwide"
"100% Ibérico ham, free-range, chef-endorsed, expertly carved"
A Family Recipe Refined for Over 100 Years, Crafted to Delight Your Every Sense.
In a small village of Spain, our ancestors developed a unique way of curing Ibérico ham — not with machines, but with intuition, experience, and respect for the meat.
They discovered that when the process is natural, the flavor speaks for itself.
Each ham is hand-rubbed with sea salt, in the perfect ratio that our great-grandparents discovered a long time ago, giving the right curing without making the product overdry or too salty. Then, time and cold mountain air do the rest — gently transforming the meat into something extraordinary.
The result?
A silky texture that melts in your mouth.
An explosion of deep, nutty, and savory flavors that linger long after the first bite.
A perfect balance of saltiness, sweetness, and the rich intensity that only true Ibérico can offer.
This isn't just ham.
It's flavor perfected by time, tradition, and nature.
Free-Range Ibérico Pigs, Acorn-Fed — The Secret Behind Our Pure, Authentic Flavor.
At BEHER, we don’t buy pigs. We raise them.
And not just anywhere — but on over 2,000 hectares of our own dehesa, where our animals roam free, feeding on acorns and natural pasture.
It all starts with excellence at the source:
We care for more than 3,000 purebred 100% Ibérico pigs, carefully selected for their genetics to ensure consistency in lineage, quality, and the rich marbling that gives our ham its unforgettable, melt-in-your-mouth texture.
We oversee every step of the process — from breeding and feeding to curing and slicing.
No middlemen. No shortcuts.
This isn’t just a method. It’s a philosophy.
A way of honoring jamón as a living product that deserves time, care, and tradition.
Because when you taste BEHER, you’re tasting a legacy of a family with almost a century of tradition.
And it all begins here:
With the finest Ibérico pigs, raised in freedom… by us.
Cured for 4 Years at 3,300 Feet in the Spanish Mountains — For a Depth of Flavor You Can Taste in Every Bite.
At over 3,300 feet above sea level, Guijuelo has something you can’t manufacture: clean, dry, cold air. Winter after winter, summer after summer, that climate does what no industrial fridge ever could.
While others rush the process with machines, we let our ham mature slowly — the way it’s always been done.
No shortcuts. Just time, tradition, and deep respect for the craft.
That’s where the fat melts in just right, the flavor intensifies.
The World’s Most Awarded Ham
We believe it’s also recognized by the work behind it — the consistency, the high standards, and an almost obsessive commitment to doing things right.
At the IFFA Fair in Frankfurt —the most prestigious international meat industry event— we’ve been honored 164 times, with Gold, Silver, and Bronze awards. In 2025, once again, BEHER was recognized as the most awarded Spanish company, reaffirming what has defined us for decades.
And that’s just part of the story.
We’ve also been named Best Acorn-Fed Ham in Castile and León on three occasions.
We’ve received the National “Salón del Jamón” Award, the Gold Medal at the SUFFA Fair in Stuttgart, and El Mundo’s La Posada Award for the best business project in Salamanca.
Even our packaging has received accolades — the LiderPack Award for design excellence.
Is that the most important thing? Not really.
What truly matters is what lies behind it:
A team that has spent years working so that when someone tastes a BEHER product, there’s only one possible reaction:
“This is on another level.”