QUALITY, TRADITION, AND VERY CLOSE TO THE CONSUMER

Traditional and family brand with a process of artisanal and personal work

35 foreign markets
More than 40 distributors in Spain
3 Generations
85 Years of tradition and continuous improvement
24 – 48 Months of curing time
5 Production and processing centers
BRC and IFS Certifications

Controlled Production Cycle


Headquarters

Production capacity: 300,000 hams and shoulders, 2,000 tons. of sausages and loins. Three processing plants: Hams / shoulders, sausages, sliced products. Certifications: BRC / IFS. Homologated to export to 35 countries.

Farm “Vega de Amatos”

700 breeding mothers 100% Iberico. Feedlot with capacity for 10,000 pigs / year.

“Valle Ferreiros” State

On our farm, Valle Ferreiros (500 ha.) About 5,000 pigs are raised free on a natural diet for at least one year before entering the “Montanera” season.

Slaughterhouse

Slaughtering capacity of 550 pigs / day. Surface 5000 m2. Certifications: Iberico Quality Norm (RD4/2014) and ISO22000: 2005.

“Casa do Porco Preto” Processing facilities

Leading company in the manufacture of Iberico pork products from Alentejano breed with D.O.P.
Two factories in Barrancos (Portugal) specialized by product, with a wide range of processed products (Ham, Shoulder, Loin, Tenderloin, Chorizo), as well as other traditional products.

The environment and facilities

“After traveling to the slaughterhouses when the pigs are at their ideal weight, the best hams will go to market after even more than four years of slow curing”

Perfectly identified, the hind legs of the animal are stacked between layers of sea salt for about a day for each kilo of weight. In these chambers, at a maximum temperature of 5ºC and a relative humidity that can reach 95%, the hams lose water, compacting their meat and favoring its conservation.

Technology has become a crucial tool: From the temperature and humidity at which the hams are cured to compliance with sanitary regulations or the controls of the genetics and feeding of the pigs, although the human factor and the good traditional work can’t be replaced.

Tremendous spectacle to penetrate in the semidarkness of the natural drying rooms, permeable to the pure air of the mountain ranges. While in industrial dryers the technology makes it easy to control these factors, in natural drying rooms everything will depend on the good work of ham masters, who will have to master them with methods such as opening or closing windows, to take advantage of the weather outside.

Aging in the cellar: When the autumn arrives, the hams will go from the dryers to the cellars where, already at cooler and stable temperatures, the aging process ends.

Julián Martín

  • A CORUÑA

  • OPORTO

  • LISBOA

  • GRAN CANARIA

  • MURCIA

  • SALAMANCA

  • VIGO

Own Points of Sale

“In our own sales establishments, located within the El Corte Inglés supermarkets, you will be able to find the best selection of our products from the hand of experts such as Ángel (ECI Murcia), Ovidio (ECI La Coruña), Rubén (ECI Vigo) and Jesús (ECI Gran Canaria)”

Julián Martín products are always very close to you. You can get them in a multitude of specialized establishments and without leaving home in our online store. We send them wherever you are.

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INTERNATIONAL

Clients

  • Charcuterie Kodama

    JAPÓN

  • COSTCO

    TAIWAN

  • Grand Deli Gourmet

    PANAMÁ

  • Otto Kunz

    PERÚ

  • Wilson Foods

    HONG KONG

  • Delhaize

    BÉLGICA

  • Gruppo DAC

    ITALIA

  • La Boqueria

    AUSTRALIA

  • Repertoire Culinaire

    DUBAI

  • El Palacio de Hierro

    MÉJICO

  • Käfer

    ALEMANIA

  • Loste Tradi-France

    FRANCIA

MAIN CLIENTS

Retail

  • EL CORTE INGLÉS

    Proveedor MMDD

  • ALCAMPO

    Marca “Valle Santina” en exclusiva

  • FROIZ

    Marca propia “Froiz”

  • LLOBET

    Otros

  • UNIDE

    Otros

BRC & IFS Certified Supplier

The British Retail Consortium (BRC) Global Standards is a food safety and quality certification program of recognized prestige worldwide, used by certified suppliers in more than 100 countries. IFS is likewise recognized by retailers and buyers from all over the world to ensure the quality and food safety of their products.

"The certification to a global standard, which is achieved through audits carried out by external entities, ensures the competence and quality of suppliers to distributors and manufacturers"

JULIAN MARTIN has achieved the BRC and IFS certifications as part of their efforts to raise its quality standards to the highest level

Regulation of classification and labeling of the Iberian

"Julián Martín produces according to the Quality Standard of Royal Decree 4/2014 of January 10, 2014 for the control of the Iberico pork sector, particularly in Iberico meat, ham, shoulder and loin"

The control systems are reinforced with more rigor in the weights of the carcasses, ham and shoulder pieces and minimum time of curing, improving the reliability in the assignment of the designation that really correspond to the products. In this way, a seal of different color is incorporated for each designation, which will be placed in each Iberico ham and shoulder in the slaughterhouse:

  • Black, for "100% Iberico acorn-fed ham".
  • Red, for "Iberico acorn-fed ham".
  • Green, for "Iberico grain-fed free-range ham".
  • White, for "Iberico grain-fed ham".

The new regulation promotes the conservation of the Iberico race and the productive system developed around the Dehesa. This avoids the loss of the level of Iberico purity of the livestock, while the loads are balanced with the capacity of the dehesas and the compliance controls with the criteria on age and slaughter weight are improved.

All these measures pursues higher requirements and controls among Iberico producers, something that in Julián Martín we follow and fulfill in all our products.