Morato 50% Iberian bait ham is renowned for the quality and infiltration of its meat. All the pigs used for its elaboration are 50% Iberian breed and have been raised in selected farms of municipalities with a long tradition in Iberian ham. Farms located in Zafra, Villafranca de los Barros, Almendralejo, Jerez de los Caballeros and, of course, Los Santos de Maimona. To make this great bait ham, farms and animals have been selected. Subsequently, they have followed a careful healing process in the Jamones y Embutidos Morato facilities in Los Santos de Maimona, Extremadura.
In its barleying, cereals and feed rich in monoinstaruated fatty acids have been combined to obtain an Iberian bait ham of unparalleled flavor.
The company Jamones y Embutidos Morato, SL is a national reference in the manufacture of Iberian ham acorn Extremadura as accredited by the multiple awards that have received their products. These are some of the awards that recognize Morato Iberian ham and shoulder.
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The name MORATO has a tradition of more than 100 years linked to the industry of Iberian hams and sausages, having its headquarters in Los Santos de Maimona, in Badajoz (Extremadura). The beginnings of this family business date back to 1898 and currently Felix Morato Carranza, grandson of the founders, is in charge of the family business of the factory of Iberian hams of acorn of the Dehesa and Sausages.
More than 100 years guarantee the experience of the Morato family in the production of Iberian ham. Morato Iberian ham is one of the best valued in Extremadura and the Iberian Peninsula. It is an Extremaduran manufacturer of hams and sausages with excellence in its products.
In recent years they have expanded significantly and currently have more than 30 workers and modern facilities in Los Santos de la Maimona, town of Badajoz and thus be able to produce the excellent Iberian acorn-fed hams of the Dehesa Extremeña.
The production of Jamones Y Embutidos Morato is still these days in an artisal way with the traditional procedures in the production of ham.
Winners of numerous awards:
The name MORATO has a tradition of more than 100 years linked to the Iberian ham and sausage industry, having its headquarters in Los Santos de Maimona. The beginnings of this firm date back to 1898 with Felix Morato Carranza, grandfather of the current managers of a family business focused on curing the best Iberian acorn-fed ham in Extremadura.
In recent years they have expanded significantly and currently have more than 30 workers and modern facilities that allow them to obtain an excellent Iberian ham.
In recent years, the following awards stand out:
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