At Casa Manolo, every slice of jamón ibérico tells a story - of patience, family, and tradition.
Our journey begins in Guijuelo, Spain's most respected region for curing Iberian ham. It's here, among the mountain breezes and oak forests, that we've perfected the craft of curing for over half a century.
Our family doesn't believe in shortcuts. Each ham matures slowly, naturally - no additives, no tricks, just salt, time, and the purest air. The result is something unique: a texture that melts in the mouth and a flavour that lingers long after the last bite.
We still slice every ham by hand, the way it's always been done. It's slower, yes, but it's the only way to honour the quality of the meat. Each thin slice releases a depth of aroma and taste that machines simply can't match.
Today, Casa Manolo brings that same dedication from Guijuelo to London, and beyond.
Whether you're visiting one of our restaurants in Clapham, Putney or the Strand, or ordering from our online shop, our jamón connects you to something real - a shared passion for honest, beautiful food.
One slice at a time, just like they taught us back home.
David from The Casa Manolo Family