It was at the beginning of the decade of the thirties in the past century when the Hernández family, in Guijuelo, decided to follow-up on the years of experience it had breeding the Iberíco pig and producing its products, thus founding the first company that had ever been comprehensively dedicated to this sector. Until this time breeding of the Iberíco pig and its "slaughtering" had merely represented a secondary activity, an artisanal way of complementing the family economy.

During those times D. Bernardo Hernández Blázquez had to confront a reality that is very different from what we currently know: Ibérico products were still not appreciated, not even in our own country and the so-called normal pieces (the ham and the shoulder ham) carried the same price on the market as did lard. On the other hand the entire production of hams and sausage meats would take the same route as the breeders did with their pigs, which were mainly Extremeño pigs, the one leading to Guijuelo: on the train that travelled the famous "Silver Way".
Of course at that time there was no such thing as cold chambers, hence slaughtering was exclusively reserved for the cold Serrano winter (November to February). During the rest of the year their work was completely dedicated to watching over the pieces that were already prepared and commercialising the products. This way of doing things started to change when D. Bernardo brought the first cold camber in the region to Guijuelo.

After years of sustained growth, during the decade of the seventies, D. Bernardo Hernández García, son of the founder, decided to undertake a new corporate adventure: breeding of the Ibérico pig on their own estates; thus insuring constant quality by means of genetic selection and a natural feeding process in the pig's own environment.
Subsequently, towards the end of the decade, the company opened leading and pioneer facilities in Guijuelo that had never been seen to date, completing the same in 1988 with a new cutting plant and sausage meat packing factory.

Today, right when we are just about to open the new extension of these facilities (with two new complete bays) there is a third Bernardo Hernández at the head of the company. Bernardo, along with his brother Jorge and always wonderfully advised by their father Bernardo, are heading this family-run company, which with its growth and modernization has contributed to turning Guijuelo Ibérico products into one of the best known gastronomic myths to be found in the world.