In the 1960s, in Zalamea de la Serena, a small village in Badajoz, Ángel and Matilde were married. They founded a butcher’s shop where they made Iberian pork products to sell.
Juan Pedro, their first son, was born in 1963. He wanted to know more about the slaughter and wanted to help his parents in that hard work.
In 1988 Juan Pedro decided to make a ham and sausage factory which name was Centeno Pozo. Since then, he continues spending endless hours to know more about 100% Iberian ham, the industry, the “Dehesa” (Extremadura pastures) and how to get the best knowledge about the environmental conservation.
Centeno Pozo has the best quality of Iberian, ham, “paleta” (pork shoulder), “caña de lomo” (Iberian cured pork loin), and fresh meat products. We are in process of adaptation of sanitary norm BRC and IFS.
Prize “Espiga de Oro” to the best 100% acorn Iberian ham.
Prize to the professional excellence.
Centeno Pozo is formed for a staff based on confidence, transparency and the good work since years. This has made that the staff is consider like a big family.
Centeno Pozo selects the “Dehesas” in which their pigs are fattened from their own farms and look for the best acorns with high level of oleic acid. Centeno Pozo has complete confidence in the farmers in charge of management of the “montanera” (feeding on acorns). This is one of the key to make a good ham.
According to specialized studies, 100% Bellota ham thanks to the composition based on the race and breeding and fattening system, this not only reduces choresterol level but also prevents an increase of harmful choresterol levels.
In addition, consuming 100% Bellota ham Centeno Pozo, we savour healthy food and we help to keep one of the unique ecosystems in the world, "The Dehesa".