Our drying cellars are situated in the village of Valdefuentes de Sangusín (Salamanca), on a crossroad between the mountain ranges of la Sierra de Candelario and Sierra de Francia, 15 km away from Guijuelo, the cradle of the Iberian ham. On an altitude of 895 m and endowed with a microclimate of dry and cool air, Valdefuentes de Sangusín is an ideal place to elaborate and naturally cure Iberian hams and sausages.