Eco Tourism 03. The Route of Iberian Ham

eco 

tourism 

2014. #ecotourism03. Interactive Guide 

The Route of 

Iberian Ham 

Product Club 

Drying sheds 

Accommodation 

Restaurants 

Heritage 

Nature 

#ecotourism Crédits 1

The Route of Iberian Ham 

Other magazines of interest 

2014. #ecotourism01. Interactive Guide 

The best 

routes for 

birdwatching 

in the 

Castile–Leon 

region of 

Spain 

Staff www.turismohumano.com 

The TRINO Project 

Birdwatching 

Tourism 

www.birdwatchinginspain.com Turismo Humano 1 

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Product Club 

R 

Créditos 

Promotional video of the Route of Iberian Ham 

The product club of the Route of the Iberian Ham 

Artisan, traditional and sustainable cuisine 

Iberian Ham or jamón ibérico has become 

very fashionable. The main gourmet 

chains and prestigious restaurateurs 

all over the world offer Iberian ham as 

one of the most exquisite and exclusive 

products. It is only produced in a few regions 

on the Iberian peninsula of mainland 

Spain. The Route of Iberian Ham 

comes into being as a product of food 

tourism direct from the countryside and 

culture of the people along the route. 

The product club Route of the Iberian 

Ham makes it possible for visitors to enjoy 

a unique experience that consists of 

visiting the four Protected Designation 

of Origin areas of Iberian ham production 

(Dehesa de Extremadura, Jamón 

de Huelva, Guijuelo and Los Pedroches) 

that cover three autonomous regions 

(Castilla y León, Extremadura and Andalucía) 

and five provinces: Salamanca, 

Cáceres, Badajoz, Huelva and Córdoba. 

Tourists can visit and enjoy the landscape 

of the dehesa pastures by visiting 

pig farms, museums and interpretation 

centres as well as drying sheds so they 

can see the production process, try 

and enjoy jamón ibérico in restaurants 

and shops and find accommodation in 

these areas. However the Route of Iberian 

Ham also includes beautiful places, 

both nature spots as well as historic 

and cultural sites that mean visitors can 

enjoy the heritage, world and culture of 

Iberian ham and the places linked to its 

production. 

Attention: All the links in the magazine 

take you to pages in Spanish 

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Remains of the Roman Villa "Los Terminos” in Monroy (Cáceres) © Eduardo Estéllez 

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The territory 

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The Iberian Pig in freedom in the dehesa pasture of Sierra de Aracena and Picos de Aroche. Photo: © Jesuskym 

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The territory 

The breeding and production 

area on the 

Route of the Iberian Ham 

is in the Autonomous 

Communities of Andalucía, 

Castilla y León and 

Extremadura. 

These areas are marked 

out by the Regulating 

Council of the Designation 

of Origin of the Iberian 

ham. Guijuelo, la 

Dehesa de Extremadura, 

Jamón de Huelva and Los 

Pedroches are the four 

areas with Designation of 

Origin at present. 

In the provinces of Salamanca, 

Cáceres, Badajoz, 

Huelva and Córdoba 

there are 307 towns and 

villages that are authorised 

by the Regulating 

Council to establish drying 

sheds. These towns and 

villages make up the “areas 

of development and 

fattening” of the Iberian 

pigs. 

The dehesa pastures 

Without the dehesa grazing 

land Iberian ham 

would not exist. This ecoan. 

To the right, corn oak tree. Photo: © Jinete Vetón. 

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“La Terrona”, unique tree and natural monument with around 800 years old, It’s found in the Montánchez route 

© Pilar F.G. To the right, free range Iberian pig in the dehesa pasture of Extremadura. Photo: © Jinete Vetón 

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system provides the special characteristics 

that only exist in this wooded 

pastureland cultivated by man and 

capable of harmonising human occupation 

with the conservation of the 

environment and its sustainable development 

with agricultural usage. 

It is one of the most singular ecosystems 

in the world that is found in Spain along 

a strip that runs from Salamanca to 

Sierra Morena and West Andalucía, although 

there are more isolated areas in 

Castilla-La Mancha, Madrid and Castilla 

y León. 

The colours, aromas and sensations immerse 

us in a nature area with a distinctive 

and suggestive beauty that invites 

us to walk through the countryside and 

enjoy its diverse flora and fauna. You 

can find 60 different bird species that 

nest here and over 20 varieties of mammals. 

The characteristics of the trees 

make it one of the zones with the greatest 

biodiversity on the Iberian Peninsula. 

and it is considered the oldest holm oak in Spain. Photo: 

It is the ideal place for hiking and biking, 

on route you will come across an 

important cultural heritage of noteworthy 

buildings, farming traditions, castles, 

megalithic monuments, medieval 

bridges, Roman roads and many other 

attractive features. 

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Architecture in the dehesa 

pastureland 

The civil, religious and folk architecture 

tells us about life in the dehesa, the 

beliefs of the people and their social 

administration. You can still see and visit 

remains of ancient castles and other 

defensive forts that date from Moorish 

times like the watch towers and border 

posts. 

There are many civil buildings dating 

from the Middle Ages that tell us about 

the importance of the dehesa pastures 

in the transhumance of stock between 

the north and south of the Peninsula. 

The wool trade, with the fleeces of Merino 

sheep, required an infrastructure in 

the dehesa in the form of tracks, roads, 

paths, bridges and cattle grids. 

On the other hand, many shrines were 

built and dedicated to different saints, 

to take care of the people and their 

belongings and where people could go 

to religious services. 

There are many examples of folk architecture 

for livestock in the dehesa pastures 

like the “tinaos”, a kind of covered 

passage, pigsties, corrals, fenced and 

stone enclosures, huts, wells, waterwheels, 

etc. The pigsty, for example, 

protects the pigs from the inclemency 

of the weather and they are built of 

stone or clay. Farms, labourers’ cottag- 

To the left, traditional architecture of the dehesa pasture in E 

cuescar (Cáceres), a beautiful example of medieval religious a 

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xtremadura. Photo: © Juanma Mateos. Over this lines, Mozarab church of Santa Lucia del Trampal in Alrchitecture. 

Photo: © Mari Ángeles y Jesús 

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es, hydraulic constructions and water 

mills are farm related buildings. In these 

areas you can see people carrying out 

traditional tasks like cork harvesting, 

making charcoal and farming the herds 

of Iberian pigs. 

The Iberian pig 

The leading role of this tourism product 

is an animal that has been symbolic in 

numerous ancient cultures. The Iberian 

pig breed dates back 3000 years to be 

precise, when pigs brought by the Phoenicians 

from the Middle East were used 

for cross breeding. The Iberian pig has 

three breeds: Black, red and the Jabugo 

pied (Huelva). 

The feed is a key factor in Iberian pig 

farming. After they leave the sow, the 

piglets are fed on stubble from cereal 

crops and the sparse remains in the 

countryside, the most important time 

is when the pigs graze freely in the dehesa 

pastures when the acorns begin 

to fall from the oak trees. This system of 

traditional fattening is called mountain 

free range or montanera. 

The fattening process consists of letting 

the pigs graze in the dehesa pasture 

scattered with acorns from the cork 

and holm oak groves that are their main 

food. Depending on weather conditions, 

the traditional period begins in 

October to November and finishes in 

To the left, the cottage represents the most traditional archit 

period in the dehesa pasture in Caceres. Photo: © José Bay 

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ecture of dehesa pasture. Photo: © Robby25. Over this lines, free range Iberian pig during the fodder feeding 

ón 

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The Iberian Pig in freedom in the dehesa pasture of Los Pedroches (Córdoba). Photo: © Javier 

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February to March which is when the 

acorns are ready. The amount of acorns 

the Iberian pig eats will determine the 

quality of the final product. It is recommended 

that each Iberian pig puts on 

an average of 57.5 kilos. 

There are three different systems of fattening 

the pigs. 

• Grain. The pigs eat concentrated 

commercial feed or meal. 

• Free range fattening. The traditional 

fattening process consists of taking 

advantage of all the resources of the 

dehesa pastures. 

• Mixed feed or recebo. This term is 

applied to pigs that have grazed 

free range but the feed has been 

made up with grain because there 

has not been enough acorns. 

The quality of the product is guaranteed 

thanks to the perfect combination 

between the acorn feed and the exercise 

the animal does. After the fattening 

period, three to five months, the pig can 

fatten up to 57.5 kilos. 

Farrowing takes place in June and 

December and each litter ranges from 

six to eight piglets. Depending on the 

season, the pigs are classified in Spain 

as “yerbizos” (February to March), “agostones” 

(August) and “marceños” (April 

to May). 

In the rearing period the bases are established 

for the definite make up of the 

animal. First of all, the pig with a weight 

of between 35 and 70 kilos subsequently 

develops into a fattened pig of between 

70 and over 100 kilos. 

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Acorns 

The fruit of the oak, the holm oak and 

other trees of the quercus genus make 

up the staple food of the Iberian breed 

of pig raised in the dehesa pastures. The 

acorn is of great importance for feeding 

the adult pig because it is this that gives 

the best quality of acorn-cured ham. 

The best acorns are the sweet fruits 

of the oak tree that have a brownish 

colour and are a delicacy for the Iberian 

pig that is continuously rooting for 

acorns in groups. On the other hand, 

the “not so sweet” acorns serve to put 

on pork fat and they also give a characteristic 

taste and aroma to the animal. 

A pig fattened extensively in the dehesa 

pastures eating 10 kg of acorns a 

day can put on up to a kilo a day. An 

oak grove dedicated to pig farming 

can produce between 400 and 900 kg/ 

hectare of acorns a year and an oak 

around 15 kg a year. 

The combination of grass and acorns 

provides the taste, colour and aroma 

characteristic of Iberian ham. At the 

start of the period when the pigs graze 

freely is when the meat is being produced, 

this is when the fat begins to 

marble the meat. 

To the left, acorns in the dehesa pasture ground, the basic fo 

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Acorns 

odstuff of the Iberian pig. Photo: © Multivac42. Over this lines Oak’s acorns. Photo: © Ferrán Turmo 

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The iberian Ham treatment requires special cares and conditions that concerns the relative humidity and the air 

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Curing 

Curing 

After the free range grazing, 

the pig is slaughtered 

in the traditional way or 

industrially to reduce stress 

so that the quality of the 

meat is not affected. At 

the time of slaughter the 

blood is used for making 

cold meats and preserves. 

Next it is washed and 

then cut into hams and 

shoulders to start the curing 

process the next day. 

Before you obtain the 

Iberian ham, the leg is 

prepared and part of the 

fat, skin and meat from 

the outside is taken away. 

All this makes the characteristic 

“V” on the skin. 

flows. Photo: © Plan Dinamización Jamón Dehesas de Extremadura 

Although technological 

innovations have been 

incorporated into the 

process, the elaboration 

of the Iberian ham follows 

a delicate and traditional 

selective process. The 

climate conditions during 

the curing process (drying 

shed and cellar) make 

the product unique and 

famous all over the world. 

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Curing stages of Iberian ham 

• Salting. The hams are soaked in brine 

at a low temperature (between 1º- 

5ºC) with humidity of 80%-90% for 9 to 

14 days. 

• Rinsing. This process gets rid of the 

salt attached to the outside of the 

ham. It also eliminates any remaining 

traces of blood. 

• Post salting. Depending on the size 

and weight of the hams, the normal 

time is between 60 and 75 days and 

can even be extended to 90. The 

slow penetration of the salt into the 

muscles continues. The hams are 

kept at temperatures between 3º 

and 6º C with humidity of 80%-90%. 

• Drying. It is dried by controlled air 

circulation for three to seven months 

to achieve the final stabilization of 

the ham. The humidity slowly disappears 

with this process. At a higher 

temperature (15º-30ºC) an even 

distribution of the fat is acquired and 

this gives rise to the taste and aroma 

of the ham. 

• Drying and curing in cellars. It is the 

final stage of the process and it 

consists in hanging in the still air, at 

temperatures between 10º and 20ºC 

with room humidity of 60% to 80%. 

The fungus that appears on the outside 

of the ham provides the characteristic 

smell of the Iberian ham. The 

minimum stay in the cellar depends 

on weight and varies between 6 and 

18 months. 

Depending on the weight of the ham, 

the total process time to get an Iberian 

ham in perfect condition and ready to 

eat is from 20 to 24 months. SHams drying place in Béjar (Salamanca). Photo: © Jose Mª 

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Curing 

Rada 

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Parts of the Iberian ham 

• “Maza”. This is the most succulent 

part where most of the meat is and 

where you normally begin to cut and 

use the ham. 

• “ Contramaza”. Opposite side to the 

“maza”. This part has very little fat. 

• “Babilla”. This is the least juicy part of 

the Iberian ham between the tibia 

and the femur. The experts recommend 

you start to use this part of the 

ham first if you are going to use it 

slowly to make sure it does not lose its 

smell and taste. 

• “Punta”. Top end of the ham. Tasty 

with a lot of fat. More salty if it has 

not been protected by a yellow coat 

of fat. 

• Shank ("Jarrete" and "Caña"). The 

meat around the trotter is hard, 

stringy and has a lot of oil. Very good 

for small pieces of ham for cooking 

stews. 

Utensils for carving 

Carving the ham follows precise rites so 

you get all the flavour. At different fairs 

and festivals celebrated around ham 

there are carving competitions with 

very good prizes. This is why the utensils 

should be carefully chosen. 

• Professional ham knife. A ham knife 

should have a long, narrow blade 

that is good and sharp to cut thin 

slices. 

• Short carving knife. Short and narrow 

with a strong blade so you can make 

slits and to cut round bones when 

necessary. 

• Fillet knife. Wide, medium width and 

resistant blade. Used to cut off the 

skin. 

• Knife sharpener. It eliminates small 

nicks and keeps each knife perfectly 

sharpened. 

• The ham stand. It makes it easy to 

turn the ham and carve in a straight 

line keeping the cut level. 

Carving process 

Carving 

• First of all. Before cleaning the ham, 

you make a deep cut (4 cm.) at the 

hock by the shank. Afterwards you 

proceed to cut off the skin and fat. 

• Where to start. If you are going to 

eat the ham within 3 days you start 

to carve the ham at the meatiest 

part, “la maza”. On the other hand, 

if you are going to eat the ham at 

home you should start at the “babilla”. 

• Preparation. Once you have removed 

the top part of the ham you 

go on to take the skin off the sides. 

• Slicing. You use the ham knife for this. 

The slices should be very thin and 

medium sized. You should carve all 

the parts of the ham to get more out 

of it. When you get to the bone, you 

should make a clean cut to separate 

the meat from the bone keeping the 

meat level so that the slices come off 

easily. 

• Turning the ham over. When the slices 

get down to the femur it is time to 

turn it over and place it on the ham 

stand with the trotter facing down. 

• Finishing off. You should carve all the 

meat from all over the ham so that 

the bones are clean 

• Conservation. You should keep the 

ham in a cool dry place covering 

the parts of the ham that have been 

carved with slices of the ham’s own 

fat and then cover it with a cloth. 

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Ham festivals 

There are professional 

trade fairs, gastronomic 

events, congresses and 

local festivals centred 

around Iberian ham in the 

areas all along Route that 

give ham a festive quality 

that attracts thousands of 

visitors. 

Meat Industry Fair in 

Guijuelo 

At the beginning of June 

the Meat Industry Fair is 

held in Guijuelo (Salamanca) 

with its 16th edition in 

2014, a showcase for the 

leading brands in the sector 

where you can try their 

products; it is a meeting 

place for professionals 

and trade people, providing 

the fair with great 

commercial value. The 

festival dedicated to the 

Traditional Pig Slaughtering 

has been declared to 

be of Tourist Interest and it 

is held in Guijuelo on the 

last weekend of January 

and every weekend in 

February when visitors can 

try the produce. 

Cut and plate up the Iberian Ham competition, During the III Trade fair of aco 

Spanish International Trade Consulting. 

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rn-fed Iberian Ham in Los Pedroches in Villanueva de Córdoba. Photo: © MG Spain Export Consulting 

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Rural Tourism in the dehesa pasture in Badajoz (Extremadura). Photo: © Thrigo. To the right, Iberian Hams dry 

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Montánchez gastronomic 

festival 

Every December there is 

a gastronomic festival in 

Montánchez (Cáceres), 

one of the cradles of Iberian 

ham, a Gastronomic 

festival when the local 

people take part in the 

pig slaughtering rite and 

also a chance to try the 

different pork products. 

Iberian Ham Show in Jerez 

de los Caballeros 

ing place in Montánchez (Cáceres). Photo: © Jamones Monsalud 

In May, one of the most 

prestigious events takes 

place in Jerez de los Caballeros 

(Badajoz) centred 

around ham and the 

route: the Iberian Ham 

Show, a monographic 

event that has quality 

ham playing the leading 

role with at least 150 

stands. There are ham 

slicing competitions, 

gastronomic events and 

ham tasting. Visitors can 

see and try the products 

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offered on the numerous 

stands. 

Day of Ham in Monesterio 

In Monesterio (Badajoz), 

where there is also a Ham 

Museum, each September 

(the first week), a 

gastronomic day is organised 

which attracts 

over 10.000 people from 

all over Spain to visit the 

stands where they can try 

typical products like ham, 

pork loin, Iberian ham 

shoulder. Around this day 

there are ham sampling, 

competitions for the best 

ham slicer, cycling routes, 

technical workshops and 

other leisure activities. 

Ham and Iberian Pig 

Regional Fair 

During the third weekend 

in October each year, 

the Ham and Iberian Pig 

Regional Fair is held in 

Aracena (Huelva) it is a 

meeting place that serves 

as a forum for debate on 

Iberian pork products for 

the pig farming sector. 

There are varied activities: 

a competition for the 

best ham slicer, a raffle for 

"your weight in ham", you 

can try products from the 

General view of the III trade fair of acorn-fed Iberian Ham of Los Pedroches in V 

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illanueva de Córdoba. Photo: © MG Spain Export Consulting Spanish International Trade Consulting 

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Yuste Monastery in La Vera (Cáceres). Photo: © Mª Ángeles y Jesús. To the right, night in the dehesa pasture 

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pig slaughter, etc. An excellent 

opportunity to visit 

the Ham Museum. 

Trade Fair of acorn-fed 

Iberian Ham in 

Los Pedroches 

of Extremadura. Photo: © Jorge 

Another great fair centred 

around Iberian ham 

is held in the month of 

October in Villanueva 

de Córdoba, one of the 

towns that forms part of 

the Protected Designation 

of Origin area of Los 

Pedroches (Córdoba). It 

is the Trade Fair of acornfed 

Iberian ham in Los Pedroches. 

The fair includes 

a competition for the best 

ham slicer, approved by 

the Spanish Association 

of Ham Carvers and the 

Competition for the best 

acorn-fed Iberian ham 

from Los Pedroches. 

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La Alberca (Salamanca) in the Guijuelo route, the first spanish village to obtain the historic artistic monument di 

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Tourist Routes 

stinction by 1940. Photo: © Francisco José Sánchez Montero 

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Route: Guijuelo 

Monleón 

Salamanca 

Towns of the Product club route of the 

Iberian Ham with tourist services 

Sierra de Béjar (Salamanca) © Mariam Rodríguez 

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Route through Protected Designation of Origin Guijuelo 

The centre of the Iberian 

ham industry in this district 

is Guijuelo, a town with 

around 6 000 inhabitants, 

roughly three quarters of the 

population work in the meat 

industry. There are at least 

50 businesses and 300 brand 

names of ham. There is a 

Museum dedicated to the 

cured meat industry so you 

can get to know the traditional 

industry, the mainstay 

of the district, better. 

Miranda del Castañar is 

a lovely Medieval town, 

it has been an Artistic Historic 

Complex since 1973, 

with city walls and noble 

mansions houses made of 

wood and granite. Sotoserrano, 

a spectacular nature 

area that invites you to stroll 

Route through P.D.O. Guijuelo 

through its grounds. 

La Alberca was the first 

village to receive the Artistic 

Historic Monument distinction 

in 1940. 

The nature in this district is 

ideal for hiking, it is part of 

the Biosphere Reserve of the 

Sierras de Béjar y Francia, 

Las Batuecas Nature Park 

and Sierra de Francia and 

the protected Nature Area 

of Sierra de las Quilamas. 

Béjar, as well as being a very 

beautiful monumental place, 

has a ski resort (La Covatilla) 

and a historic centre 

called El Bosque. 

4 kilometres from Béjar you 

come to the town Candelario, 

another place not to 

miss on this Iberian Ham 

Route, another Artistic Historic 

Complex since 1975 

because of its traditional 

mountain architecture. 

Do not miss visiting 

Bull carnival (Ciudad 

Rodrigo) 

Salamanca Cathedral 

Batuecas Valley 

Arribes del Duero 

Peña de Francia Sanctuary 

Duques de Alba Castle 

(Alba de Tormes) 

Salamanca University 

La Covatilla Ski Station in 

Sierra de Béjar 

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Route: Dehesa de Extremadura 

Cáceres 



Plasenzuela 

Botija 

Zarza de 

Montánchez 

Caceres pastures © MCarmen F. (cafedevega) 

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The Route of the Dehesas de Extremadura 

Route of the Dehesas de Extremadura through the province of Cáceres 

La Dehesa de Extremadura, 

with almost 2.2 million 

hectares, is one of the most 

singular ecosystems on the 

Iberian Peninsula. Most of 

this area is made up of grazing 

land with oak groves. 

Montánchez (Cáceres) is 

the centre of this route. An 

ancient town that dates 

back to the Bronze Age, 

the tradition of curing hams 

also goes back centuries, 

with historic references since 

1236. Tradition tells that 

Carlos V, when he retired 

to Yuste, enjoyed ham from 

Montánchez. 

Cáceres has extensive countryside 

where the Iberian 

pig reigns and this is why 

there are many districts on 

this route: La Jara with the 

ruins of Augustobriga; La 

Vera where the monastery 

of Yuste is situated, where 

Carlos V retired; the Jerte 

valley with exquisite cherry 

trees, a compulsory stop 

when they are in flower; 

the Ambroz valley with the 

outstanding town of Hervás 

and the chestnut groves; 

the Alagón valley presided 

by the monumental town 

of Coria; Tajo-Salor-Almonte 

with the spectacular Roman 

bridge of Alcántara; Monfragüe 

and the surrounding 

area with its Nature Park 

where you can bird watch 

and the unforgettable town 

of Plasencia; Miajadas- 

Trujillo, fertile land and the 

cradle of conquistadors 

who built splendid palaces; 

or Villuercas with the emblematic 

town of Guadalupe, 

one of the most famous 

pilgrim destinations in Spain. 


Emperor Carlos V route 

Monfragüe 

Cáceres City 

Cherry tree blossom festival 

(Valle del Jerte) 

Guadalupe Monastery 

"La Berrea" 

The English route 

Mycology Festival in Coria 

“Los empalaos” 

Roman bridge in Alcántara 

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Route: Dehesa de Extremadura 

Badajoz 



Azuaga 

Higuera 

la Real 

Badajoz pastures © Pedro Fructuoso 

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The Route of the Dehesas de Extremadura 

Route of the Dehesas de Extremadura through the province of Badajoz 

The beauty of the countryside 

here does not only 

centre on the Iberian pigs, 

but also on the impressive 

mixture of monuments and 

nature. 

Monesterio and Jerez de los 

Caballeros are production 

centres of Iberian ham from 

the dehesas of Extremadura 

in Badajoz that cover a large 

and varied geographic 

area. 

The districts of Olivenza, 

Campiña Sur, la Serena, 

Sierra de San Pedro Los Baldíos, 

Zafra Río Bodión, Sierra 

Suroeste and Tierra de Barros 

offer some of the most 

beautiful countryside for Iberian 

pig farming, although it 

is also famous for its cheese, 

wine and delicious beef that 

also have their own protected 

designation of origin. 

Other places we have not 

to forget on a food tourism 

route through the province 

of Badajoz are Fregenal 

de la Sierra, with a Templar 

Knights past; Monesterio 

with a good offer of restaurants, 

and where they 

celebrate a Ham Festival 

that attracts a lot of visitors; 

Calera de León, seat of the 

Knights of Santiago with its 

impressive Conventual; or 

Zafra with a magnificent 

historic centre. 


San Juan Cathedral (Badajoz) 

Roma theatre (Mérida) 

Cornalvo Natural Park 

Cacho Roano archaeological 

site 

Tentudia Monastery 

Chanfaina Festival (Fuente 

de Cantos) 

Sta. Mª Magdalena Church 

(Olivenza) 

"La Jayona" mine 

Castilo de Luna (Alburquerque) 

#ecotourism 39


Route through the Protected Designation of Origin area in Huelva 

Route: Jamón de Huelva 

Huelva 

Castaño del 

Robledo 

Los Marines 

Alájar 

Linares de 

la Sierra 



Castillo de 

las Guardas 

Huelva Ham is a protected 

designation of origin 

of Iberian ham. It is very well 

known ham because of its 

texture, aroma and particular 

distinguished taste with 

its centre in Jabugo (Huelva) 

in the heart of the Sierra 

de Aracena and Picos de 

Aroche Nature Park and it 

is a part of the dehesas of 

Sierra Mornea and as such a 

Reserve of the Biosphere. 

Although Jabugo is a small 

village it has great charm 

and most of its inhabitants 

work in the Iberian ham and 

cooked meats industry. 

However the Sierra de Aracena 

has a lot more charms 

than just its cuisine. 

Almonaster la Real, surrounded 

by forest, has the most 

beautiful rural mosque of 

its kind; Cortegana has its 

impressive castle; Cumbres 

Mayores is proud of its outstanding 

fortress, at the same 

time it has famous drying 

sheds where the Iberian 

ham is cured. 

Galaroza, Aroche, Linares 

de la Sierra, Fuenteheridos, 

in fact any of these places 

is worth a leisurely visit. La 

Peña de Arias Montano is 

the site of the Sanctuary 

dedicated to Our Lady of 

Angels from where there are 

fantastic views of the mountains. 

In Aracena, besides the 

charms of the village, like 

the Templar castle and 

the Plaza del Marqués de 

Aracena, there is one of 

nature’s wonders: la Gruta 

de las Maravillas, one of the 

most attractive tourist caves 

in Spain. 

Although the Iberian pig 

farming goes on in the mountain 

areas, Huelva has a 

unique heritage and natural 

wealth that demands an 

unhurried visit. Its beaches 

attract numerous visitors 

and the protected nature 

in Doñana are attractions 

worth mentioning. 


Doñana 

El Rocío 

Minas de Riotinto 

Las Maravillas cave 

(Aracena) 

Costa de la Luz 

La Rábida Monastery 

Odiel Marshlands 

40 #ecotourism

Route through the P.D.O. in Huelva 

Public washing place in Linares de la Sierra (Huelva). Photo: © Miradas de Andalucía 

#ecotourism 41


Route: Los Pedroches 

Córdoba 

Añora 

Villanueva 

del Duque 

El Hoyo 



Los Pedroches © Marichu 

42 #ecotourism

Route through the P.D.O. in Los Pedroches 

Route through the Protected Designation of Origin area Los Pedroches 

North of Córdoba, once 

you have crossed the 

mountains – going over 

the mythical Calatraveño 

mountain pass that Marqués 

de Santillana sung about in 

his Serranillas type flamenco 

songs-, a landscape of 

gentle hills and oak grove 

unfolds, a land cut out of 

granite. 

Los Pedroches valley has a 

thick aroma of history that is 

still intact in its monuments, 

landscapes and mountain 

nature; in its delicious cuisine; 

its game; its leafy and 

romantic walks; and in its 

ageless traditions. 

In Fuente Obejuna, every 

year in August, Lope de 

Vega’s famous play is staged 

(Fuenteovejuna) about 

the local people who united 

to make a front against 

tyranny. 

Hinojosa del Duque and 

Villanueva de Córdoba 

have a long standing ham 

tradition and Pozoblanco, 

the capital of the district, is 

the great stock cooperative 

of Andalucía. 

It is the most extensive area 

of dehesa pasture as well as 

the best conserved on the 

Iberian Peninsula covering 

424 000 hectares. However 

besides its natural riches, the 

city of Córdoba is only a few 

kilometres away, with its emblematic 

monuments, like 

the Mosque and the Roman 

bridge that attract visitors 

from all over the world. 


Cordoba Mosque 

Medina Azahara palace 

Coracho Basilica (Lucena) 

Ancient basilica (Dos Torres) 

Arch of Triumph (Córdoba) 

Cardeña-Montoro natural 

park 

Virgen de la Sierra (Cabra) 

#ecotourism 43


Peach blossoms in Extremadura © Marian Rodríguez 

Planning every details of 

your route 

One of the most creative ways of making 

a trip and immersing yourself in 

the sensory experience of the Iberian Ham 

Route is to plan your own stages combining 

accommodation, nature trips, discover 

history as well as the exquisite presence of 

ham, one of the most appreciated delicacies 

in the world. 

From this Route Planner you can make your 

own route and manage your booking, 

visualize the routes created by other travellers 

and select the places you want to visit, 

whether travelling on foot or by car. 

You can filter the options to limit the contents. 

When you select the place of interest 

you select the “Añadir punto de interés” 

44 #ecotourism

Planning every details of your route 

option (Add a place of interest) and it is 

added to your list of places to visit. Other 

options allow you to decide whether you 

want to calculate the route on foot or by 

car. GoogleMaps will calculate the route 

for you by selecting different options “Mostrar 

ruta option” (Show route option) (by 

defect). If you do not select this, it will not 

show the selected route between different 

places and will keep your route private, 

you can specify if you want the route to be 

available for others, you can give the route 

a name and add a description using the 

editor option. 

Plan your own 

Iberian Ham Route 

here 

#ecotourism 45


Santa Maria de Guadalupe Royal Monastery in the Villuercas region (Cáceres). Photo: © Mari Ángeles y Jesú 

46 #ecotourism

Online Businesses and resources 

Fincas - Farms - Landgüter 

Dehesa de Extremadura: Cáceres 

Villas Viejas del Tamuja 

http://bit.ly/1tTZCSD 

La Majada de los Canchales 

http://bit.ly/1j6Y5DX 

Dehesa Boyal de Botija 

http://bit.ly/1nyqaqR 

La Tora 

http://bit.ly/1hHyjkW 

Tres Riveros 

http://bit.ly/1fofHvA 

Dehesa La Solana 

http://bit.ly/1rDX8pv 

Dehesa de Extremadura: Badajoz 

Dehesa Campo Oliva 

http://bit.ly/1fIJHgC 

Finca La Moneda y las Margaritas 

http://bit.ly/QOQuiZ 

Finca Comunal Monteporrino 

Finca los Naranjos 

montobe@montobe.es 

Jabugo: Huelva 

Dehesa Montefrío 

http://bit.ly/1m0kYMT 

Dehesa La Siladilla 

http://bit.ly/1m0kYMT 

Finca El Tornero 

www.fincaeltornero.com 

Finca La Fronda 

www.fincalafronda.com 

Finca La Media Legua 

www.fincalamedialegua.es 

Los Pedroches: Córdoba 

Cortijo El Mohedano 

http://bit.ly/1lnjB8j 

Cortijo Charcollana 

http://bit.ly/QU6C2i 

El Encinar – Portezuelo 

http://bit.ly/1hGmwrx 

Palomar de la Morra 

http://bit.ly/1hGmyPZ 

Secaderos - Drying sheds - 

Trockenräume 

s 


Brumale S.L. 

http://bit.ly/1kc1W0x 

#ecotourism 47


Candelario (Salamanca) © Jose Rodriguez (urugallu) 


http://bit.ly/1isccoH 

El Risco Extremeño 

http://bit.ly/1rDXFYu 

Iberpro 

http://bit.ly/QOQT4S 

Acero Vázquez e Hijos S.L. 

http://bit.ly/1nyqnKN 

Jamones Casa Bautista 

www.jamonescasabautista.com 


Cayetano Pantojo S.A. 

http://bit.ly/1tU0UwZ 

Iberlima 

http://bit.ly/1lnjZ6I 

Jamón y Salud S.A. 

http://bit.ly/1rwx0Li 

El culebrín 

www.elculebrin.com 

Joaquín Luna e Hijos S.L 

www.joaquinluna.com 

Mirador de Sierra Grande 

www.miradordesierragrande.com/inicio.html 

Era el Peñasco 

www.ibericoscontreras.com 

Montesano 

www.montesano.es 


Jamones Eiriz Jabugo S.L. 

http://bit.ly/PKhUp2 

48 #ecotourism


Francisco y Gregorio Alcaide Cera S.L. 

http://bit.ly/1lnkaiw 

Embutidos Jabugo S.A. 

http://bit.ly/1lnk8XI 

Juan Macías Jabugo S.A. 

http://bit.ly/1mQfiSF 


Bellotera Delicatessen S.L. 

http://bit.ly/1tU1cUr 

COVAP S.C.A. 

http://bit.ly/1iscoEk 

Ibérico de Bellota S.A. 

http://bit.ly/1kkGHva 

Santiago Murillo Barrancho 

www.santiagomurillo.com 

Museos y centros de interpretación 

- Museums and Interpretation Centres 

- Museen und Besucherzentren 


Museo Rural Etnográfico 

http://bit.ly/1hGq6BP 


Museo Histórico y Etnográfico MUVI 

http://bit.ly/1fol7XB 

Centro de Interpretación de La Frontera 

http://bit.ly/1rDZF30 

Centro de Interpretacion del Cerdo Iberico 

www.higueralareal.es 

#ecotourism 49


Mountain bikes tourism around Montanchez route (Cáceres). Photo: © MTB Cruz del Río 

50 #ecotourism


Museo Del Jamón de Monesterio 

www.museodeljamondemonesterio.com 

Museo Etnográfico 

http://bit.ly/1fILJg 

Museo de Costumbres Populares 

http://bit.ly/1ivaeCW 

Centro de Interpretación de La Dehesa 

http://bit.ly/1hGpPig 


Museo de Costumbres Populares 

http://bit.ly/1ivaeCW 


Museo del Jamón 

http://www.aracena.es/index.php/museo-del-jamon 

Empresas de Actividades y 

Receptivos - Businesses dedicated 

to Activities and Receiving Visitors 

- Unternehmen die Aktivitäten 

anbieten, Incoming 


La Mandila 

http://bit.ly/1kc4ko1 

Birding Extremadura 

http://bit.ly/1m0neDT 

Viaje Encantado 

http://bit.ly/1hHBxVt 

Safari Extremadura 

http://bit.ly/1fokpJK 

Factor Ocio – Barco del Tajo 

http://bit.ly/1lnlK3H 

Caballos del Marvao 

http://bit.ly/1kkHSL2 

Eurotravel Miajadas 

http://bit.ly/1mQSO6u 

Monfragüe Natural 

www.monfraguenatural.com 


Gerocio – Centro Multiaventura Adaptado 

http://bit.ly/1nV4wus 

Grupo Xtremabuggy 

http://xtremabuggy.com/ 

Tentubike 

http://tentubike.es 

Centro Ecuestre El Camino 

www.acaballo.net 


Las Tres Cabras Aventura & Naturaleza 

http://bit.ly/1fkCBo3 

Doñana – Aracena Aventura 

http://bit.ly/1fkCAjV 

A Taste of Spain Travels S.L 

www.atasteofspain.com 

Alma Natura 

www.almanatura.es 

Somos#destinorural 

www.somosdestinorural.com 

Foodies Andalucía 

www.foodiesandalucia.com 

Culturaleza 

www.culturaleza.com 

Madre Sierra Turismo Activo 

www.madresierraaracena.com 


Medel Viajes 

http://bit.ly/1m0mNtk 

Aventura Natural 

http://bit.ly/1lnlnpS 

Tiendas especializadas - Specialised 

Shops - Fachgeschäfte 


Jamones Casa Vínculo 

http://bit.ly/1mQTSaA 

La Casa del Jamón 

http://bit.ly/1kc6fsI 

Agila Selección 

http://bit.ly/1kc6bcB 


http://bit.ly/1j74q29 

miExtremadura 

http://bit.ly/1itgTZq 

Embutidos Sierra de Monfragüe 

www.sierrademonfrague.com 

Tienda Venta el Caldero 

www.ventaelcaldero.es 

Jamones Casa Bautista 

www.jamonescasabautista.com 


Cumplido 

http://bit.ly/1mQTfxL 

Jamomeño 

http://bit.ly/PKjLdA 

La Tienda de David 

http://bit.ly/1rwydSK 

#ecotourism 51


La Covatilla ski track (Salamanca). Photo: © Jose Antonio Cotallo López 

52 #ecotourism

Jamonesterio - dehesa Boyal 

http://bit.ly/1fkDc98 

Carnicería Salchichería Fernando CB 

http://bit.ly/1lnmlTd 

Nico Jiménez 

info@nicojimenez.com 

Jamones Angeles 

www.jamonesangeles.es 

Jamones Ibéricos Cumplido 

www.yunjamon.com 

Ibéricos Dehesa Extremadura 

www.dehesaextremeña.com 

El Culebrín 

www.elculebrin.com 

Arte y Corte 

www.arteycorte.com 

La Despensa del Ibérico 

www.museodelvino.info 

Torres de Briz Jamones y Embutidos 

torresdebriz@torresdebriz.com 

Joaquín Luna 


Chachinas Perera 

http://bit.ly/1ivaFgL 

Alojamientos - Accommodation - 

Unterkünfte 

Guijuelo: Salamanca 

Palacios de Salvatierra 

Casa Rural Palacios 

http://www.casaruralpalacios.com/ 


La Roana 

http://bit.ly/1hPTilB 

El Labriego 

http://bit.ly/1rKvG9D 

El Pericuto 

http://bit.ly/1ftR6Wg 

Villa Matilde 

http://bit.ly/1jdTlwo 

Vía de la Plata 

http://bit.ly/1kjjRTb 

Las Gamitas 

http://bit.ly/1m7QWXz 

Casa Rural El Olivar de Valdefuentes 

http://bit.ly/QVvzuy 

Casa Rural La Atalaya 

http://bit.ly/QZ3xhu 

Apartamentos Rurales Marcelino 

http://bit.ly/1kjkkoo 


Xerete 

http://bit.ly/1rKvRSl 

Casa Rural Beatriz 

http://bit.ly/1m7R9Kk 

Cara Rural El Recuerdo 

http://bit.ly/1hNMJUZ 

Piedras de Benquerencia 

http://bit.ly/1nCZ3eu 

Balcón de Extremadura 

http://bit.ly/1ftRKmT 

Villa de Montánchez 

http://bit.ly/POsSdd 

El Altozano 

http://bit.ly/1kbFxze 

El Fontano 

http://bit.ly/1nCZipM 

Pito Gordo 

http://bit.ly/1fN5PXi 

Marcelino 

http://bit.ly/1nCZoOf 

Baldío Grande 

www.hotelruralcaceres.com 

Hotel Victoria 

www.hotelvictoriatrujillo.es 

Las Cigueñas 

www,hotelasciguenas.com 

Hostal La Cadena 

mesonlacadena@yahoo.es 

Dos Orillas 

posadadosorillas@gmail.com 

Hotel León 

http://trujillohostalleon.com/ 

Hostal Emilia 

www.laemilia.com 

Hotel Rural Soterraña 

http://soterrana.com 

Hotel Triana 

www.hoteltriana.es 

El Cortijo 

http://www.elcortijohr.com/index.html 

Puerto de Tornavacas 

info@dormireneljerte.com 

Alberjerte 

http://alberjerte.com 

La Garza Real 

www.garzareal.com 

Los Arenales 

www.hotelarenales.es 

El Regajo 

www.elregajo.es 

Quinta La Luna 

http://quintadeluna.com 

#ecotourism 53


Donana from the Acebron, very attractive viewpoint from the Jabugo Route in Huelva. Photo: © 

Miguel Pozo 

54 #ecotourism

Los Canchales 

www.facebook.com/hacienda.loscanchales 

Huerta del Sever 

www.alboradadelsever.com 

La Vega 

irmardj@gmail.com 

Albergue Rural la Machiera 

reservas@barcodeltajo.com 

El Jinebro 

jinebro@hotmail.com 

Dehesa la Solana 

www.dehesadesolana.es 

Tres Riveros 

www.dehesatresriveros.es 

El convento 

www.hrelconvento.com 

La Ibérica 

www.hoteliberica.es 

Sierra de san Mamede 

http://casaruralsierrasanmamede.com 

La Jiguera 

www.lajiguera.com/contacto.htm 

El Castañar 

www.castañar.com 

La Tora 

http://latora.com 

Apartamentos puerto Roque 

www.puertoroque.com 

Apartamentos Rurales los Llanos 

http://paradordelosllanos.com 

Las Avutardas 

http://lasavutardas.com 

Hotel Carvajal 

www.hotelcarvajal.es 

Casa Rural la Sierra de Monfragüe 

www.lasierrademonfrague.es 

Hospederia Parque Monfragüe 

http://hospederiasdeextremadura.com 

Hotel Asur Cañada Real 

http://www.asurhoteles.com 

Machaco 

www.imachaco.com/hotel/ 


Sierra de San Mamede 

http://bit.ly/1m7RyMR 

Los Canchales 

http://bit.ly/QZ4fLF 

Baldío Grande 

http://bit.ly/1ix08CE 

Machaco 

http://bit.ly/1rKwNpB 


El Águila 

http://bit.ly/1kbG0RV 

Los Templarios 

http://bit.ly/1mWDh2x 

Convento de San Diego 

http://bit.ly/1ix0byb 

La Fuentina 

http://bit.ly/S6nsMQ 

Villa Vacacional La Albuera 

http://bit.ly/1fpv5Iv 

Hospedería Convento de La Parra 

http://bit.ly/1u0gBCJ 

Cortijo Viña del Duco 

http://bit.ly/1fpvb2Y 

Hotel Isur 

http://bit.ly/1nyshv0 

Los Castillejos 

http://bit.ly/PKmCmQ 

Tita Sacramento 

http://bit.ly/1kc8VXl 

Diana 

http://bit.ly/1pG7U0R 

El criadero 

El coronel 

www.turismoruralelcoronel.com 

Hospedería Mirador de Llerena 

www.hospederiasdeextremadura.es 

Hotel Restaurante Las Tres Encinas 

lastresencinas@terra.es 

Hotel Restaurante DP El Pilar 

hostaldpilar@gmail.com 

Hotel Restaurante Moya 

www.hotelmoya.es 

Hotel Leo 

www.grupo-leo.es 

Hotel España 

www.hotelespa-a.com 

Cortijo Torres 

montobe@montobe.es 

Hostal Carmen 

www.hostalcarmen.com 

Hotel Huerta Honda 

www.hotelhuertahonda.com 

Casa Palacio Conde de la Corte 

www.condedelacorte.com 

Hacienda Arroyo la Plata 

www.alonaturismo.com 


Molino Río Alájar 

http://bit.ly/1h6bPe4 

Finca El Tornero 

http://bit.ly/1j774oC 

#ecotourism 55


Iberian Ham © Curro Lucas 

56 #ecotourism

Casa Montefrío 

http://bit.ly/1rE2Yae 

Finca La Media Legua 

http://bit.ly/PKmcNd 

Río y Jara 

http://bit.ly/1j76LtZ 

Casa Vesta 

http://bit.ly/1isepAy 

El Campanario y Mirador 

http://bit.ly/1lnpEtp 

Mesón Rural Bozquez 

http://bit.ly/1kkKNDq 

Posada La Fronda 

http://bit.ly/1tU5mM8 

La Casa Noble 

http://bit.ly/1nV8fYT 

La Estancia Villa Rosillo 

http://bit.ly/1ivf0Al 

Molino del Bombo 

http://bit.ly/1tU5iMv 

Finca La Portilla 

http://bit.ly/QU9pbU 

Albergue Casa Venera 

http://bit.ly/1lZJr0G 

La Siladilla 

http://bit.ly/1nyrYjz 

La posada de San Marcos 

www.posadasalajar.com 

Huerta Santa Zita 

www.huertasantazita.com 

Casa El Hornillo 

http://bit.ly/1h6bHv6 

Casa La Morera 

http://bit.ly/1lZJVnr 

Casa Misolete 

http://bit.ly/1itirCC 

Casa Vesta 

http://bit.ly/1isepAy 

La Posada de Alájar 

www.laposadadealajar.com 


Casa Rural Rosalía 

http://bit.ly/1nys0bc 

Los Usías 

http://bit.ly/1hGuuAL 

Cerro Caña 

http://bit.ly/1tU4yH4 

El Coronel 

http://bit.ly/1hHElCe 

Manolín 

http://bit.ly/1kc6P9R 

Cortijo Charcollana 

http://bit.ly/1lnon5N 


El Encinar – Portezuelo 

http://bit.ly/1m0pgnH 

Palomar de la Morra 

http://bit.ly/1tU4reO 

Pedroches 

http://bit.ly/1ithiuK 

Cortijo San Álvaro 

http://bit.ly/1rE12yx 

El Criadero 

www.elcriadero.es 

Casa Abuelo Martín 

www.casadelabuelomartin.es 

Restaurantes - Restaurants 


Alex Gourmet 

http://bit.ly/1iv81Y8 

Casa Claudio 

http://bit.ly/1pG59fR 

Bar – Cafetería El Chupito 

http://bit.ly/1rDYe4w 

Merendero El Robledo 

http://bit.ly/1mQSmFv 

Restaurante Beatriz 

http://bit.ly/1iteLke 

El Paraíso 

http://bit.ly/1rDYjVT 

Montanera 

http://bit.ly/1fIKyxQ 

Rincón de Chapete 

http://bit.ly/1lZEKnm 

Machaco 

http://bit.ly/1lZELrE 

Los Arenales 

http://bit.ly/QU75l7 

La Garza Real 

http://bit.ly/1lnkGwM 

Puerto de Tornavacas 

http://bit.ly/1hGo3Oj 

La Bodega de las Cigüeñas 

http://bit.ly/1kc3aJh 

Restaurante Triana 

http://bit.ly/1nyqC8u 

La Ibérica 

http://bit.ly/1h67wPY 

Restaurante Venta el Caldero 

www.ventaelcaldero.es 

Asador Abuelo Bruno 

Restaurante Carvajal 

El Parador de los Llanos 

www.laterrona.com 

#ecotourism 57



La Tojera 

http://bit.ly/1fojbyl 

Montealba 

http://bit.ly/1kbIdwK 

La Montanera 

http://bit.ly/QOShEG 

El Convento 

http://bit.ly/1hGoSGT 

Los Canchales 

http://bit.ly/1k2tRyC 

El Fogón de Santa María 

http://bit.ly/1iv9mOS 

La Dehesa 

http://bit.ly/1tU1YAO 

Moba 

http://bit.ly/1fkCtVv 

El Rinconcillo 

http://bit.ly/1kpHfQx 

Doña Mariana 

http://bit.ly/1lukRqk 

Restaurante Isur 

http://bit.ly/1hPV2v5 

Buiza 

http://bit.ly/QZ50Ez 

Restaurante Las Tres Encinas 

lastresencinas@terra.es 

Cafeteria Restaurante Mallorca 

www.cafeteriamallorca.com 

Restaurante Payva 

http://payva.es 

Restaurante Museo del Vino 

www.museodelvino.info 

Restaurante Rogelio 

www.hostalcarmen.com 

Restaurante Barbacana 

www.hotelhuertahonda.com 

Restaurante La Cercha 

www.casasruralesburguillos.com 

Restaurante El Comeero 


Restaurante Nautilus 

www.nautilusbarcarrota.com 

Restaurante Heredero 

www.hotelheredero.net 

Restaurante Arteaga 

www.palacioarteaga.com 

Restaurante Casa Maíla 

www.casamaila.com 

Restaurante DP El Pilar 

hostaldpilar@gmail.com 

Restaurante Moya 

www.hotelmoya.es 

Restaurante Leo 

www.grupo-leo.es 

Restaurante Los Templarios 

www.hotellostemplarios.net 

Hacienda Arroyo La Plata 

www.alonaturismo.com 

Restaurante el Refugio 

elrefugio2001@hotmail.com 

Mesón Rural Huerta y Brasa 

Ruta del Jabugo: Huelva 

Manolo Rivero El Manzano 

http://bit.ly/1iyj9ys 

Montecruz 

http://bit.ly/1hPVuK0 

El Mirador de Jabugo 

http://bit.ly/1mUNPSj 

Mesón Los Canastos 

www.mesonloscanastos.com 

Mesón Montesierra 

www.montesierra.es 

Arrieros 

http://bit.ly/1pKC1UL 

Meson Rural Bozquez 

www.bozquezrural.es 

Maricastaña 

www.restaurantemaricastana.singularbox.com 

Ruta de los Pedroches: Córdoba 

La Brasseria 

http://bit.ly/1iyjnFP 

Mesón Rural Huerta y Brasa 

http://bit.ly/1mWF73u 

Las Columnas 

http://bit.ly/1o06CJi 

Puerta Falsa 

www.lapuertafalsa.es 

© Francisco José Sánchez Montero 

58 #ecotourism


#ecotourism 59

60 #ecotourism

Eco Tourism 03. The Route of Iberian Ham

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