Our ham is cured in the traditional way in the Sierra Nevada Natural Park, where the temperature and humidity conditions, as well as its privileged ecosystem and pure air, make it slower to dry, enhancing all its aromas.

The best area of ​​the Alpujarra that produces La Alpujarra hams is the strip located to the east of the Sierra Nevada on its slopes facing the Mediterranean (Trevélez) since it provides a climatic balance between winter and summer.

The Sierra Nevada Natural Park maintains a cold and dry climate all year round, which is essential for curing ham. And as if all this is not enough, this area of ​​the mountains has the ideal altitude that the Alpujarra ham needs to be dried.

Optimum curing conditions give the ham a balanced flavor, which is neither too strong nor salty.

Casa de Soto born by the Passion of Ours, the pleasure of Sharing and because we love to Celebrate