For over 50 years now, MARPLA has engaged exclusively in the production of hams.

  The ham is the back leg of the pig which, after undergoing a salting and subsequent drying process, is left to rest and slowly mature in cellars, gradually releasing its water content and acquiring the characteristic flavour and aroma that make it unique, a true gastronomic delicacy.

Our Range of Products.

  Depending on the breed of pig, hams are classified as being 'Serrano' (from the white pig) or 'Iberian' (from the Iberian pig).

Cured hams from white pigs : Hams from selected pigs with a guaranteed minimum curing period of over one year.

Hams and Shoulders from Iberian pigs : Hams and shoulders from selected Iberian pigs, fed exclusively on acorns and duly authorised fodder. The guaranteed minimum curing period is over twenty months.

  Depending on the specific needs of our customers, we can offer all our hams in different presentations: whole, with or without skin; boned and vacuum-packed with Spanish or rectangular cut; and sliced in different formats.

Boned, Spanish Cut	Boned, rectangular Cut	Sliced

  For the preparation of this wide range of presentations, we have not only the necessary human and material means, but also the corresponding sanitary certificates for the de-boning, slicing and vacuum-packing of our hams.

  This versatility in being able to adapt to the specific needs and requirements of each customer means that our products are now available in widely differing places, from our local grocer's to the most sophisticated delicatessen in Tokyo.