Congreso del Jamon Salamanca
To the southeast of the province of Salamanca, at an altitude exceeding one thousand meters, Guijuelo conveys name and resonance to the most important Spanish district in the Iberian pig-meat craft. |
Enclaves like Ledrada, Campillo de Salvatierra, Béjar, Aldeavieja de Tormes, Frades de la Sierra, Miranda del Castañar, Palomares de Béjar, Puerto de Béjar, and Tamames comprise this district that elaborates more than 65 percent of the products of the national Iberian livestock. |
Enveloped in the Central System, the privileged microclimate of the district with its cold and dry winters, as well as soft and short summers, allows for the perfect drying and maturation of the hams. In this area of unrivalled microclimate, hundreds of artisans, children and grandsons of artisans, create day after day, slowly and wisely, the Guijuelo Iberian Ham that is “unique in the world”. |
Since the 15th century, we have reports of the appearance of the muleteer figure playing a more important role in the economy of this town, until then always tied to the name of Salvatierra, head of the district. As a result, the Cadastre of Ensenada showed 19 registered muleteers in Guijuelo, while the head of the Council showed none. However, in the mentioned cadastre, Guijuelo continued being an agricultural and cattle-raising town. |
Until the War of Independence, these muleteers (merchants) traded with grains; they subsequently devoted themselves to the collection of hams in the areas of Sayazo and Benavente. When mules were replaced by cars, they achieved greater mobility and were able to make longer trips, thereby reaching the North of Zamora and Galicia. |