Dompal was born in 1962 by founder, Francisco Martin, when he made his dream to supply the highest quality acorn fed Iberico hams to the world a reality. Now, under the guidance of Managing Director, Juan Carlos Tejero, the company has won multiple awards and established an excellent reputation globally, both within gastronomy and celebrity circles, becoming well known for their superior produce and exquisite flavour.
Dompal’s modern drying chambers are located in Jabugo, the birthplace of Jabugo ham – in fact, for many Spanish people Jabugo is shorthand for jamon Iberico. The natural drying chambers are located on the top floor whilst preparation takes place on the ground floor. The basement acts as a cellar where pieces lay in rest waiting for the most ideal time for consumption.
Cured Bodega Ham is a high-quality white ham derived from pigs fed natural feeds that provide the ham an unbeatable texture and infiltration of fat into the muscle as well as incredible taste.
This elaborate ham includes a fine wooden Spanish jamonero ham holder and carving knife for the perfect pig feast.
- From pigs fed on natural feeds
- Cured for 12months
- Multi award-winning brand
Ingredients: Ham, salt, preservatives (E-250, E-252), antioxidants (E-331iii)
Store in a cool and dry place.
The jamon will keep for several weeks when stored at a temperature of 17°C.
Information on how to slice here.
- Suitable for children from a very young age, pregnant women, people with high cholesterol, hypocaloric diets and especially, athletes.
- A source of B complex vitamins (B1, B2, B3 and B6) and vitamin D
- High iron content, together with vitamin D, helps the body to absorb calcium, helping to protect from the loss of bone mass. Therefore, it may help to prevent osteoporosis and is beneficial to people with iron deficiency, as well as for breastfeeding women.
- For athletes and people who are very active with their body, the content of zinc, calcium, iron and B vitamins delays the onset of fatigue and contributes to increasing bone mass thus, helping to prevent fractures.
- Rich in polyphenols, powerful antioxidants and anti-inflammatory for the circulatory system. Polyphenols have been shown to have a positive effect for the prevention of cardiovascular diseases.
- Low carbohydrates content and therefore suitable for low-calorie diets.
- Excellent source of fatty acids, especially oleic acid, which aids in regulating levels of LDL cholesterol (‘bad’ cholesterol) and therefore, contributes to heart health.
- Comprises largely of beneficial unsaturated fatty acids like the ones found in olive oil and nuts.
✓ The whole family – including children and pregnant women
✓ Ketogenic, low carbohydrate and high protein diets
✓ An extravagant display for any kitchen
✓ Dinner parties, celebrations and events
More to the Gourmet Story
Ham is one of the most representative and popular products in Spanish culture in and outside our borders.
It’s no recent trend or new guest in gastronomy but rather a culinary wonder that has seen progressive recognition and gained in popularity over the years. Inherent to Iberian culture, there are historical references to ham that position it as a food reserved for the Roman Empire’s elite and ruling class already more than 2000 years ago.
Interesting facts such as the fossilized ham once found in Tarraco – now the city of Tarragona- and stories situating the first signs of pork culture in the Neolithic Age have helped consolidate the virtues of this product throughout history.
After the fall of the Roman Empire, the traditions relating to raising pigs and curing ham are believed to have been maintained with the work and tasks done passed on to monasteries and convents. The development of medieval farming contributed to the generation of herds of Iberico pigs in semi-freedom which were accessible to a larger number of peasants thereby illustrated in images of the medieval countryside.
The first written evidence of ham date back to the Roman Empire although the first pigs (“Sus scrofa domestica”) appeared at the start of the Neolithic Age. A fossilized ham nearly two thousand years old was found in Tarraco. Today’s Iberico pigs are the result of long processes of selection and adaptation to local environmental conditions.
Iberico ham comes from the Iberico pig. The main characteristics distinguishing their quality derive from these animals’ racial purity, the extensive free-range grazing system used with Iberico pigs in oak woodlands where they can move around, the food they eat and the technique involved with ham curing which usually takes 8 to 36 months. Iberico ham stands above all other ham due to the unique and distinguishable texture, aroma and flavour even though the flavour varies depending on the quantity of acorns the pig ate and the exercise it did.
Awards and Features
Three Gold medals at the IFFA 2019 meat fair, Germany.
Segovia Food Prize 2018