CAMPODULCE CURADOS

Stand: 1940a
  • | Ambient
  • | Artisan / Speciality / Fine
  • | D2C - Direct-to-Consumer
  • | Occasions
  • | Private / White Labelling
  • | Spanish
  • | Food & Drink (Goods)
  • | Exporter
  • | Meat & Seafood
  • | Charcuterie / Cured Meats
  • | Pork
  • | Retail
  • | Online
  • | Wholesale / Distribution
  • | Importer
  • | Hospitality
  • | Foodservice
CAMPODULCE CURADOS

Campodulce is part of Grupo Jorge, which is one of Spain’s largest meat-producers and boasts 75 years of experience in the industry. We are one of the main producers of serrano ham and iberico ham in Europe. Consorcio de Jabugo belongs as well to Grupo Jorge and produces Premium line of iberico hams and charcuterie products for the Gourmet and HORECA channel.

Our facilities combine leading modern techniques with the craftsmanship and artisanal approach that are essential to the production of cured ham. Our production processes for serrano ham are fully automated and robotized, while for iberico ham traditional and strict quality control throughout the production and preparation process are performed in the traditionally way with the natural ingredients. 

Address

C/Francia 54-56 - 50800 Zuera
Zaragoza
Spain
50800
Spain
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Products

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  • Bellota backham 100% iberico pork, individually wrapped and box packaging. Available in slice vacuum package of 80gr. Curing time: between 26 and 40 months.
  • Iberian chorizo, saussage and loin made with 100% iberian meat bait-fed. Available in piece and sliced formats. Our facilities are IFS and BRC certified and we are Carbon Neutral company.
  • Iberian ham from 50% Iberico pork bait-fed and minimum 24 months curing time. Produced in the traditional way using air-drying process. We are IFS and BRC certified.
  • Serrano ham from white pork with minimum 15 days of curing time. Available in different formats: piece with bone, deboned or sliced in different weights and packages.
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