Dompal: The Essence of Jabugo Ham
Dompal has got a modern production plant in Jabugo (Huelva) and decades of experience with production centres in Guijuelo.
Our drying chamber in Jabugo is equipped with the latest technology which we combine with ancestral ham making tradition for the perfect result.
Much More Than Just Ham
Each one of our products is the result of a meticulous selection to offer our customers the best service.
We reach all corners of Spain and the world from our drying chamber and production plant in (Huelva) and our headquarters in Alcobendas (Madrid).
We’ve made a highly prestigious name for ourselves within the gastronomy sector to the point of becoming one of the main brands valued by chefs and culinary critics all over the world.
On the path to excellence since 1962
It was back in 1962 when our founder and chairman Francisco Martín started fulfilling his dream of of offering the world the highest quality Iberico hams. With hard work and tireless enthusiasm, he turned excellence into the motto that has set the course for our company.
Thanks to the great job done with care and dedication at DOMPAL over decades of immense effort by everyone at the company, our Iberico products have earned international recognition.
Acknowledgement of Our Quality
Nowadays, under the guidance of our Managing Director Juan Carlos Tejero and with the effort and dedication of the entire DOMPAL team, we’ve been recognized throughout the world again and again with some of the most relevant prizes and medals in our sector.We work each day so the future continues just like this, trusting in our ham masters and committing to innovation all while maintaining respect for quality and ham making traditions.
Our hams and cured meats have been a part of events and celebrations organized by prestigious figures in gastronomy. Chefs of international prestige and sommeliers are only a few of our ambassadors around the world.
Very well-known television personalities and others in the arts like bullfighting and even footballers and athletes in general support us. This is undeniable proof of the quality flavour offered by the hams and cured meats we offer at DOMPAL with great dedication and care.
Our Drying Chamber in Jabugo
There have been many important moments in Dompal history since its foundation by Francisco Martín in 1962. We’ve supplied supermarket and hypermarket chains that no longer even exist as well as others that continue operating such as El Corte Inglés
We’ve continuously adapted to all the new market environments to always offer our best version of quality and service. If you feel like learning a little more, keep on reading.
1973 - 1976
Prizes and Awards
The History of Ham
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 appeared at the start of the Neolithic Age.
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.