Since 1910 the Castro y Gonzalez family have cured hams made from the ibérico pig. Their curing cellars are in Guijuelo, Salamanca – home to more traditional ibérico ham curers than anywhere else. Castro y Gonzalez ibérico cebo de campo hams are slowly cured for a full 30 months. This is delicious ham – wonderfully fragrant and very richly flavoured.