Secadero de Valdelinares
Valdelinares, Gúdar-Javalambre
HamProducing
- Altitude
- 1,692
- metres
- Hams curing
- 4,200
- pieces
- Curing time
- 24 months
- Joined @seis
- 2025
- Hams a year
- 2,100
- pieces
- Solar on the roof
- 36 kWp
Who ran it
Tomás Monfort opened the drying shed in 1968, in the highest village in Aragón. For fifty years he cured hams for half the province. His children set up a building firm in Valencia and were not coming back.
What we have changed
His niece and nephew, Lorena and Javi, had worked with him since 2012. In 2025 the shed joined @seis and the two of them run it. We put solar panels on the roof for the cold room and humidity probes on every floor. Javi still opens the windows by hand, but now his phone tells him when.
What it gives now
Around 2,100 hams a year leave here with the Jamón de Teruel PDO. Half are sold whole around the district and the other half are sliced by hand for the shops. Tomás drops into the cellar almost every morning.
Latest
October 2026
- 14Oct
320 fresh legs bought from pigs raised in Teruel
−€14,080.00
September 2026
- 22Sept
Two-year hams sliced for the shops
+1,240 kg
August 2026
- 30Aug
Power not paid for in August thanks to the panels
+€610.00
July 2026
- 18Jul
Service of the humidity probes on floor 2
−€380.00
June 2026
- 5Jun
Whole hams sold around the district
+1,050 kg
April 2026
- 12Apr
Sea salt for the season
−€1,920.00
February 2026
- 3Feb
The 2024 batch moved down to the cellar
+9,800 kg
December 2025
- 10Dec
Solar panels on the roof
−€41,000.00
The map
Tap a plot to see its details.
- Banks and boundaries0.66 ha
- Workshop0.3 ha
- Buildings0.24 ha
- Total1.2 ha
What comes next
2025Done€41,000
Solar panels on the roof
The cold room runs on sunlight.
2026Done€6,200
Humidity probes on every floor
The phone says when to open the windows.
2026Under way€18,500
Our own vacuum packer
The packs are sealed here, the day they are cut.
2027Planned€120,000
A second cellar
Room for 1,800 more hams.
From this farm
Next farm
La Carrasca