The Roots of Monte Nevado - A Saga of Master Ham Artisans
The history of Monte Nevado dates back to a family from the highlands of Segovia, where the unique climate conditions of the nearby snow-capped mountains provided an exceptional environment for curing ham. In the XIX century, Juan Olmos began the journey by purchasing a few hundred pigs using his military pay. Combining agriculture, a public cereal mill, and pig breeding, the family embarked on a path of becoming master ham artisans.
The Pursuit of Perfection - Slow and Lengthy Curing Processes
In the 1930s, the next generation shifted their focus towards ham, introducing a refrigeration chamber to enhance the curing process. Monte Nevado's guiding motto has always been to achieve ham at its moment of perfection. Opting for slow and lengthy natural curing processes, even when quick-curing methods gained popularity in the 70s, the company stayed committed to letting taste and aroma fully develop. This dedication to quality enabled their products to be sought after in the finest establishments across Spain, pioneering high-quality, vacuum-sealed boned hams.
A Legacy of Excellence - Certified Experts and International Recognition
Their meticulous approach to ham selection and maturation exemplifies Monte Nevado's dedication to perfection. Master ham artisans review and classify each piece individually, ensuring they receive the appropriate maturation period. Experts with refined senses, akin to perfumers or wine tasters, undertake this specialized task. Only hams that have reached the peak of their aroma and flavor are served. This pursuit of excellence has earned Monte Nevado international recognition, with certifications allowing them to export to the EU, the USA, and Canada. Additionally, their strict adherence to quality management and food safety standards has garnered IFS and BRC certifications, solidifying their place among the top companies in the industry.












