Losa Parda is a small family business, born in the shade of the oaks of Extremadura (Spain), in the region of Olivenza (Badajoz). Those same oaks that every year feed on acorns our Iberian pigs in full freedom.

Thanks to a limited and exclusive breeding of Iberian pigs, we can ensure the highest quality for each of the hams (jamón), shoulders (lomo and lomito) and sausages (chorizo and salchichón), all cured at the reknown Guijuelo (Salamanca).