Iberian Vallehermoso

What Iberian Vallehermoso does

Ibéricos Vallehermoso is a Spanish vertically integrated producer of Iberian pork products, operating under the legal entity IBERICOS VALLEHERMOSO SL (with a related cooperative entity SAT 9892 VALLEHERMOSO SRL). The company controls the entire production chain from feed manufacturing at its own factory in Alhambra (Ciudad Real), to breeding on more than 20 owned farms across Spain, to curing operations in Guijuelo (Salamanca) — a region recognized as the optimal climatic setting for Iberian ham production. Its product portfolio spans four categories: cured hams and shoulders (jamones y paletas) in cebo and cebo de campo varieties, loin (caña de lomo) cured with pimentón de la Vera, traditional embutidos (chorizo and salchichón), and fresh Iberian meat cuts including secreto, presa, solomillo, pluma, and other primal cuts. Premium positioning is anchored in proprietary high-oleic-acid feed formulations, a genetic selection program for Iberian maternal lines, and multiple certifications including Ibérico Certificado, Food Safety Management System, International Featured Standards, Global Standard for Food Safety, CALICER (PI/0526/12), and the Spanish Pyme Innovadora seal.

The company operates a hybrid go-to-market model: direct-to-consumer via its e-commerce website (ibericosvallehermoso.com), a commercial agents network serving Spanish hospitality and foodservice clients, and international distributors across the Americas, Asia, and Europe. Brand identity is consolidated under the IBERMOSO trademark, launched at SIAL Paris in October 2018. International expansion is pursued through trade show participation (SIAL Paris, SIAL Shanghai, ANUGA Cologne) and regional government support (IPEX, Junta de Castilla-La Mancha). R&D activity is documented through CDTI/FEDER co-financed projects covering genetic improvement, sustainable feed, and product characterization, with academic partners including Universidad Complutense de Madrid and Universidad de Extremadura. Recent operations include digital transformation investments (2021) and renewable energy self-consumption installations (2022) under the EU NextGenerationEU Plan de Recuperación. The company is privately held with no public listing, no disclosed headcount, and no publicly stated revenue.

Name

Iberian Vallehermoso

Legal name

IBERICOS VALLEHERMOSO SL

Website

https://ibericosvallehermoso.com

Company type

Private

Founded year

1996

Headcount range

11–50 employees

Short description

Ibéricos Vallehermoso is a Spanish vertically integrated Iberian pork producer that breeds pigs on 20+ own farms, manufactures proprietary feed, and cures hams in Guijuelo, selling cebo and cebo de campo products plus fresh cuts to consumers, hospitality, and international distributors across Europe, the Americas, and Asia.

Ownership category

akta.pro rank

Product category

Cured Iberian Pork Products

NAICS

Animal (except Poultry) Slaughtering (311611), Meat and Meat Product Merchant Wholesalers (42447)

SIC

Meat Packing Plants (2011), Sausages & Other Prepared Meat Products (2013)

akta.pro primary industry

Pork Further Processing (Cured, Smoked, Ham, Bacon) (AFANABAE)

akta.pro secondary industries

Ethnic Meat, Poultry & Seafood Wholesale (AFAIAIAC), Butcher Shops & Meat Markets (CRAHAHAB)

Keywords

• Iberian pork products
• Cured ham production
• Vertically integrated pig farming
• Guijuelo cured meats
• Premium meat cuts

Headquarters

HQ city

Salamanca

HQ country

Spain

HQ region

Europe

Offices3 records

Markets served

GTM type

B2B and B2C

Offering type

Hardware or Manufacturing

Cost components

Supply Chain, Operations, Personnel, Marketing or Sales, Infrastructure, Technology or R&D

Revenue model

1. Iberian meat products retail: Sale of fresh and cured Iberian pig products directly to consumers and businesses through e-commerce and physical distribution.
2. Wholesale/distribution: B2B sales of Iberian products to distributors, hospitality sector (restaurants, hotels), and retail chains domestically and internationally.

Go-to-market motion2 records

Distribution channels3 records

Marketing channels5 records

Core offering

Ibéricos Vallehermoso is a vertically integrated producer of Iberian pork products, operating its own feed factory, breeding farms (more than 20), and curing facilities in Guijuelo, Salamanca. The company manufactures and sells fresh and cured Iberian products including hams (jamón), shoulders (paleta), pork loin (lomo), cured sausages (chorizo, salchichón), and premium meat cuts (solomillo, presa, secreto, pluma, etc.) to consumers via e-commerce and to hospitality/distributors internationally.

Product overview

Iberian Vallehermoso (Ibéricos Vallehermoso) is a producer of Iberian pork products with a complete product portfolio organized into four main categories: (1) Jamones y Paletas – whole, boneless, semi-boneless, and hand-cut Iberian hams and shoulders in cebo, cebo de campo, and bellota varieties; (2) Caña de Lomo – pork loin prepared with pimentón and spices; (3) Embutidos Ibéricos – traditional cured sausages including chorizo and salchichón; (4) Carne Ibérica – fresh and frozen cuts including secreto, presa, solomillo, pluma, and various primal cuts. The company also offers hand-cut Iberian plates under the IBERMOSO brand, which features Alto Oleico certified products. All products are cured in Guijuelo, Salamanca, and derived from pigs raised on the company's own farms (over 20 farms) with 100% natural feed.

Differentiator

Problem solved

Functional benefit

Products and services

• Jamón de Cebo Ibérico Iberian cebo ham aged minimum 24 months in Guijuelo, Salamanca, featuring characteristic marbling, intense flavor, and high oleic acid content beneficial for health. For consumer and hospitality use.
• Jamón de Cebo de Campo Ibérico Iberian cebo de campo ham from free-range pigs with outdoor access, cured in Guijuelo with optimal fat marbling and exceptional juiciness.
• Jamón de Cebo Ibérico Deshuesado Boneless Iberian cebo ham weighing 3.5-5 kg, featuring high oleic acid content and 24-month minimum curing process.
• Jamón de Cebo de Campo Ibérico Deshuesado Boneless Iberian cebo de campo ham, 3.5-5 kg, with optimal fat marbling and characteristic flavor.
• Paleta de Cebo Ibérica Iberian cebo pork shoulder weighing 4.5-6 kg, cured minimum 16 months in Guijuelo with high oleic acid content.
• Paleta de Cebo de Campo Ibérica Free-range Iberian cebo de campo pork shoulder with excellent quality and characteristic marbling.
• Paleta de Cebo Ibérica Deshuesada Boneless Iberian cebo pork shoulder weighing 2-3.5 kg with optimal fat infiltration and characteristic veined appearance.
• Paleta de Cebo de Campo Ibérica Deshuesada Boneless free-range Iberian pork shoulder with excellent quality and optimal fat infiltration.
• Paleta de Cebo Ibérica Semideshuesada Semi-boneless Iberian cebo pork shoulder weighing 4.5-6 kg with minimum 16 months curing time.
• Lomo de Cebo Ibérico (Pieza entera) 50% Iberian pork loin seasoned with authentic pimentón de la Vera and spices, slow-cured for over 3 months in Guijuelo.
• Lomo de Cebo de Campo Ibérico Free-range Iberian pork loin prepared with authentic pimentón and selected spices, considered the most noble cut of the Iberian pig.
• Chorizo Ibérico de Bellota Traditional-recipe Iberian chorizo made with acorn-fed pork, available in whole piece, half piece, and artisanal sliced formats.
• Salchichón Ibérico de Bellota Traditional-recipe Iberian salchichón (cured sausage) made with acorn-fed pork, available in whole piece, half piece, and artisanal sliced formats.
• Secreto Ibérico Premium cut from the axilla of the Iberian pig, approximately 250g per piece, with characteristic white marbling and exceptional juiciness.
• Secreto de Barriguera Ibérico Elongated cut from the abdominal muscle with significant marbling, also known as secreto de panceta.
• Solomillo Ibérico Lean cut from the Iberian pig weighing approximately 300g, certified by CALICER (PI/0526/12), with very tender texture and characteristic aroma and flavor.
• Presa Ibérica One of the most marbled cuts with abundant intramuscular fat, located between the cabecero del lomo and paleta, known as the 'shoulder' of the pig.
• Pluma Ibérica Exquisite cut from the anterior part of the loin, approximately 150g, with intense flavor, tender meat, and high percentage of infiltrated fat.
• Lomo Ibérico (fresh) The most noble cut of the Iberian pig, elongated and rectangular, highly valued for its flavor and texture, versatile for different culinary uses.
• Panceta Ibérica Quadrangular piece composed mainly of Iberian pork fat with a high proportion of lean meat, known for excellent organoleptic qualities.
• Mogote Ibérico Loin head without presa, rounded piece with very juicy meat and excellent flavor, ideal for grilling.
• Lagarto Ibérico Muscle attached between the spine and loin, an elongated and narrow piece, exclusively muscular, also called 'cordón de lomo'.
• Costilla Ibérica Rectangular piece consisting of 14 thoracic vertebrae with corresponding ribs and sternum.
• Carrillera Ibérica Cut from the maseter muscles on both sides of the face, also called carrillada.
• Carré Ibérico Meat piece consisting of loin, half rib, and pluma, obtained in climate-controlled cutting rooms.
• Cabecero con Presa Ibérico Cut from the muscle located after the loin, integrating muscles from the dorsal neck region.
• Abanico Ibérico Fine cut extracted from the posterior part of the cabecero, wrapping externally around the ribs, with characteristic fat infiltration.
• Platos Ibéricos Cortados a Mano (Hand-Cut Iberian Plates) Freshly hand-cut Iberian plates vacuum-packed, including cebo and cebo de campo Iberian ham with Alto Oleico certification, recommended for home and hospitality use.
• IBERMOSO Brand Product Line Brand featuring ham, paleta, lomo ibérico, salchichón ibérico, and chorizo ibérico, with Alto Oleico certification, sold internationally.

Quantifiable outcome

• High oleic acid index superior to most products in the same category
• +2 more outcomes

Named customers1 record

Segments3 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature4 records

Partnerships

Three partnerships are on record, tiered core.

• Instituto de Promoción Exterior de Castilla-La Mancha (IPEX)coreGTM or Marketing Partner · 1 January 2019Regional government agency promoting internationalization of Castilla-La Mancha food companies. Supported Vallehermoso's participation in ANUGA 2019 trade fair for international market development.
• Universidad Complutense de MadridcoreStrategic or Co-development Partner · 1 January 2015Academic partner for IDI 20151094 research project on utilizing olive mill byproducts in Iberian pig feed. Contributed physical-chemical and organoleptic evaluation of fresh and cured products.
• SIPA, Universidad de ExtremaduracoreStrategic or Co-development Partner · 1 January 2015Research partner for IDI 20151094 project contributing physical-chemical and organoleptic analysis of Iberian pork products and global result evaluation.

Scale indicators3 records

Recent moves6 records

Expansion highlights5 records

Regional players

• Embutidos Luis Gil: Castilian cured meat producer focused on Iberian embutidos and chorizos with regional distribution. Overlaps with Vallehermoso's embutidos portfolio but with primarily Spanish/regional retail reach.
• Mallol Tona: Spanish Iberian pork producer with curing facilities serving the domestic market. Comparable in category but with less export focus than Vallehermoso.

Direct peers

• E. Sánchez Carpintero: Guipúzcoa/Salamanca producer of Iberian and Serrano hams with multi-format cured pork offerings; comparable product portfolio and B2B distribution to deli and foodservice customers.
• Joselito: Premium Spanish Iberian ham producer (Salamanca/Guijuelo) selling whole hams, shoulders, and fresh cuts to retail and hospitality globally. Most direct premium Iberian competitor with comparable vertical integration and global positioning.
• Dehesa de Extremadura (Señorío de Olave): Dehesa-based Iberian pig producer selling premium cured hams, shoulders, and fresh cuts with similar traceability and origin claims; comparable DOP/regional positioning.
• Arturo Sánchez: Salamanca-based producer of premium Iberian hams, shoulders, and embutidos, with cured products from family-owned operations and similar target markets including HoReCa and gourmet retail.
• Cinco Jotas (5J): Iconic Jabugo-based Iberian ham producer with extensive international distribution, premium positioning, and certifications. Direct rival in cured Iberian hams and embutidos serving similar HoReCa and retail channels.
• Maguiber: Spanish Iberian pork producer with vertically integrated operations and certified products targeting domestic and export markets. Comparable in size and category breadth to Vallehermoso.

Broad incumbents

• Cárnicas Iruña (Grupo IAN): Larger Spanish meat producer with broad cured pork, embutidos, and processed meat portfolio including Iberian lines. Provides scale benchmark and competing retail listings in Iberian category.

Emerging players

• Estirpe Negra: Emerging Iberian pork brand with DTC e-commerce emphasis and limited export presence, competing in the same direct-to-consumer premium channel as Vallehermoso.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat5 records

Key risks5 records

Key highlights6 records

Customer concentration

• Facebookfacebook.com/vallehermosoib

Compliance6 records

Revenue estimate

Valuation estimate

Number of profiles

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Iberian Vallehermoso