Our Story
At Dehesa Maladúa, our story is one of passion, tradition, and a deep respect for nature. Discover the journey behind our award-winning products and the vision that drives us to keep this ancient tradition alive.
Reviving Tradition
Dehesa Maladúa’s story began in 1989 when Eduardo Donato, driven by a passion for nature and tradition, purchased a piece of land in the heart of the Sierra de Aracena and Picos de Aroche Natural Park.
Leaving behind his career in Catalonia, Eduardo embarked on a mission to revive a forgotten way of life, cultivating organic acorn-fed Iberian pigs in harmony with the land.
Overcoming significant challenges, he restored the farm and its surroundings, turning it into a sanctuary for traditional farming methods and biodiversity.
Today, Dehesa Maladúa stands as a testament to Eduardo’s vision, producing some of the world’s most prized Iberian hams, recognized for their exceptional quality and authentic heritage.
The Manchado de Jabugo Pigs
Central to Dehesa Maladúa’s legacy are the Manchado de Jabugo pigs, a rare and precious lineage of Iberian pig.
Rescued from the brink of extinction by Eduardo Donato, these pigs embody the purest essence of Iberian tradition.
Raised in the vast, untouched pastures of our dehesa, these pigs roam freely across a pristine landscape, foraging naturally for acorns, wild herbs, and an array of indigenous fruits. This diverse, organic diet, rich in essential nutrients, is complemented by the crystal-clear mountain water they drink, ensuring their health and well-being.
Over time, the pigs mature slowly, experiencing up to three montaneras—autumn and winter seasons—during which they accumulate the rich marbling and deep flavors that define our hams. This natural process, guided by centuries-old traditions, results in a product of unparalleled quality, celebrated for its complex taste and texture.
The Dehesa
Nestled within a UNESCO Biosphere Reserve, the dehesa of Dehesa Maladúa is more than just a farm; it is a pristine and protected landscape where tradition thrives.
This Mediterranean forest, with its centuries-old holm oaks and diverse ecosystems, provides the ideal environment for our pigs to live as nature intended.
The dehesa is a symbol of sustainability, where ancient agricultural practices are preserved and biodiversity is cherished.
The land is managed organically, with no chemicals or artificial inputs, ensuring that both the environment and our animals are nurtured with the utmost care.
It is this harmony between land, animals, and tradition that makes Dehesa Maladúa truly unique.
From Pasture to Palate
The journey from pasture to palate is a meticulous process that honors centuries-old traditions while yielding exceptional gastronomic qualities.
At Dehesa Maladúa, the curing of our hams is a true art form, shaped by the unique diet and lifestyle of our pigs.
Grazing freely in the lush dehesa, our pigs feed on a rich diet of acorns, wild fruits, and native herbs, which infuse their meat with a distinctive flavor profile.
After three montaneras, when the pigs have reached the ideal maturity, the curing process begins in the traditional drying rooms of Cumbres Mayores.
Here, in an environment where time seems to stand still, the hams undergo a natural drying process that can take up to six years.
Gastronomic Mastery
The result is a product with unparalleled texture, depth of flavor, and a delicate marbling that melts on the palate.
The unique conditions, including the presence of an underground river that maintains the perfect level of humidity, ensure that each ham reaches its peak of perfection.
The extended curing time allows the ham to develop a complex bouquet of flavors, where the nutty richness of the acorns meets the earthiness of the dehesa.
The result is a gastronomic masterpiece that captures the essence of our land and the dedication of our craft, delivering a taste experience that is both luxurious and authentically rooted in tradition.
This exceptional quality has earned our ham international acclaim, winning prestigious awards and recognition around the globe.
Eduardo Donato’s Commitment to Tradition
Eduardo Donato is the visionary behind Dehesa Maladúa, whose unwavering dedication to authenticity and quality has shaped the company’s philosophy.
Eduardo embraced the challenge of reviving an almost forgotten way of life.
His commitment to organic farming and the preservation of the Manchado de Jabugo pigs has set a new standard in the industry.
Eduardo believes that true excellence comes from respecting nature’s rhythms and maintaining the integrity of traditional methods.
His vision is not just to produce the finest Iberian hams but to safeguard a cultural heritage, ensuring that future generations can experience the unparalleled quality and rich history of this unique craft.
