Navidul

Navidul is a Spanish cured-ham brand owned by Campofrío Food Group, which in turn belongs to Sigma Alimentos. It was founded in 1975 by Manuel Díaz Ruiz and covers cured ham, Iberian ham and shoulder, lomo and chorizo ibérico.

Díaz Ruiz, born in 1925 in Torrijos (Toledo), went from butcher to slaughterhouse owner before building a ham dryer and launching the brand. The name takes the first syllables of Natural, Viejo and Dulce. In 2021 the company cut plastic in sliced packs by 20% and moved to recyclable trays for lomo and chorizo ibérico.

In scope are Jamón Reserva Cuatro Estaciones from white pigs, cebo ham and shoulder from 50% Iberian pigs, bellota ham at 50% Iberian, chorizo ibérico, caña de lomo and sliced cases. Curing is based at Trujillo (Cáceres), an Iberian centre of roughly 30,000 m², while Torrijos handles whole pieces and slicing. The parent group sits in the Jamón serrano TSG consortium, yet Navidul itself is not named on that member page, and no PDO is confirmed.

Unlike a regional ham brand tied to a single origin, Navidul is a one-name ham house inside a large meat group, so a white-pig serrano style sits beside the 50% Iberian lines. The group name, Campofrío, is mostly tied to cooked meats instead.

Whole pieces come with a jamonero and knife, and the label band (vitola) carries a QR code for traceability. Sliced cases are made too. A UK or US shopper would meet it in supermarket delis and Spanish food shops.