Redondo Iglesias Usa

Answer: Redondo Iglesias Usa's official website is https://redondousa.com

Answer: Redondo Iglesias Usa's revenue is Under $1 Million

Answer: Redondo Iglesias Usa's SIC: 5099

Answer: Redondo Iglesias Usa has 1-10 employees

Answer: Redondo Iglesias Usa is in Food & Beverages

Answer: Redondo Iglesias Usa contact info: Phone number: Website: https://redondousa.com

Answer: Redondo Iglesias is a third-generation family business internationally recognized as Maestros del Jamon. The Redondo ham masters offer both artisan-aged Serrano and Iberico hams from Spain as well as a variety of charcuterie (embutidos) such as chorizo, salchichon and lomo. In 1920 Antonio Redondo Nieto began producing dry-cured sausages and Iberian dry-cured Hams in Valdelacasa, Salamanca Spain. His son Gregorio took over the family business and founded Redondo Iglesias in 1979. The tradition continues after his sons joined the business, each one making his own contribution to the products which bare their name. These specialties are hand crafted using the latest technology and then hand selected to assure consistent quality, a key characteristic of Redondo Iglesias products, being therefore certified by the most strict Food Certifiers (IFS, BRC, etc). For nearly a century Redondo products have inspired the confidence of consumers who appreciate and stand by our quality. These high standards in quality control and hygiene, have enabled us to obtain international approval and certification that have made us pioneers in many demanding overseas markets including tha USA, Canada, Australia, Switzerland, Japan, Mexico, Argentina as well as other EU countries. Our brand and family name which is on each product, guarantees complete satisfaction and a treat to the palate. A poised, gentle curing process turns cured meats into delicacies. Strict quality and sanitary controls go well beyond minimum standards set by national organisms. As a result, the secret of a quality Redondo Iglesias cured ham lies in the natural and select diet of hogs and a slow, extended curing process.

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