IBERIAN HAM, A TREASURE OF SPANISH CUISINE

Iberian ham is a true treasure of Spanish cuisine, capable of captivating anyone. Its production is based on Iberian pigs that feed on acorns, which gives it exceptional character and quality.

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Iberian pigs are an indigenous breed whose natural habitat is total freedom, primarily found in the southern and southwestern regions of the Iberian Peninsula. The quality and cost of Iberian ham depend on the purity of the pig breed, the style of rearing, the diet, and the length of the curing process, which can last up to 36 months. All these factors significantly influence the quality of the ham, but when executed correctly, it becomes a treasure of Spanish cuisine. This ham can be crossbred with other white pigs such as Duroc or Duroc Jersey. When this happens, for the ham to be considered Iberian, it must contain at least 50% of the breed’s purity.

There are many types of Iberian ham, such as bellota ham, which comes from Iberian pigs raised freely in the dehesas (wooded pastures) and fed exclusively on acorns, holm oaks, cork oaks, grasses, and other natural products unique to this ecosystem. Pigs that feed on acorns produce the highest-quality ham available on the market, and naturally, it is more expensive.

Jabugo ham, another variety of 100% Iberian acorn-fed ham, comes from the Sierra de Aracena and Picos de Aroche Natural Park, located in Jabugo, Huelva. The name "Jabugo" refers to the hams whose aging and drying process occurs under the unique climatic conditions of the region. The cold, humidity, and other factors greatly influence the flavor and texture of the final product.

To guarantee the product’s quality, the breeding of pigs and the ham production process must take place within the geographical area protected by the D.O.P. Jabugo, which includes the dehesas of oaks, cork oaks, and gall oaks in the provinces of Badajoz, Cáceres, Sevilla, Cádiz, Málaga, Córdoba, and Huelva.

100% Acorn iberic ham