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TECHNICAL EXPERT IN SERRANO HAM AND SPANISH TRADITIONAL SAUSAGES

Offers you, and practically brings within your reach: the most advanced technology in development and industrial production of Serrano Ham and typical traditional sausages. Luis Díaz will provide you with the most advanced sausage and ham production techniques.


    • Serrano ham long time cured (12-14 months)
    • Dry cured ham (6-8 months)
    • Dried ham (3-4 months L.D. system)

Over thirty years of experience guarantees good results
"Consult us without obligation"

Luis Díaz
Technical Expert in Serrano Ham and
Spanish Traditional Sausages

Luis Miguel Díaz Puyada
Technical Expert in Serrano Ham and
Spanish Traditional Sausages

Phone: (+34) 610 292 364

Phone: (+34) 616 474 620

altejamse.ld@gmail.com