The trajectory of Jamones Eutiquio
Old drying sheds
Mr. Eutiquio Martín, using traditionally applied techniques, fell in love with the process and in 1970 decided to take the leap, building his own ham drying facility in Cuarte de Huerva (Zaragoza). The first years were tough but, with care, traditional processes, passion, and careful attention to the hams, he achieved the production of a product with a unique and special taste.
In 1990, a generational shift occurred Mr. Miguel Ángel, son of Mr. Eutiquio Martín, took the reins of the project after working alongside his father for 20 years. Combining know-how, tradition, and care with new manufacturing processes, he boosted the commercialization and distribution of their hams.
Jamones Eutiquio Facilities
In 2018, the Martin family, with an entrepreneurial spirit and a commitment to growth and continuous improvement, embarked on a new project: the construction of a new drying facility in Cuarte de Huerva with more than 6500 square meters.
The inauguration of the new facilities in January 2020 allowed them to achieve the goal of every ham producer: a production process with the highest standards of quality and food safety, endorsed by IFS and ETG certifications. In the same year, Alejandro Martín, son of Miguel Ángel, joined the project, becoming the third generation of the Martin family.
The ENTHUSIASM with which Mr. Eutiquio Martín started this project is still very present in the constant effort of a young and committed team. This combination of factors makes Eutiquio a consolidated company in the sector, with a firm objective: national and international growth, always prioritizing the maximum quality and guarantee of its products.
6 Reasons to Choose Eutiquio
Thanks to the latest technologies in our drying room, we maintain constant control of temperature and humidity at each stage of the curing process, ensuring regularity in all our hams and maximum quality for each piece.