Parra González is a family-owned company specializing in the production of high-quality Iberian hams and sausages, with roots dating back to 1940. Their legacy spans four generations that have cultivated and perfected the traditional techniques of Iberian pork, keeping alive artisanal methods along with a passion for authenticity.

Located in the Guijuelo area, they take advantage of the characteristic climate of the Gredos and Béjar mountain ranges. The cold mountain air allows the products to cure slowly, without rushing, providing a firm texture, deep flavors, and the distinctive characteristics of Iberian mountain ham.

Their catalog includes a variety of Iberian products such as acorn-fed ham, acorn-fed shoulder, field-fed ham, field-fed shoulder, loin, chorizo, salchichón, and Iberian candle. Each piece is made with free-range or extensive farming Iberian pigs, fed either with natural feed or specific details such as acorns, which directly influence the quality of the flavor.

Parra González's factory has modern facilities of over 2,800 m², where tradition and innovation converge. Their natural drying rooms, cellars, and cutting and curing rooms allow for curing processes that in some products exceed three years, ensuring that each piece meets the most demanding standards of aroma, texture, and taste.

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