100% Iberian bred pigs, fattened during their free-range grazing period by mast feeding on acorns and pasture grasses. Afterwards, the hams are hung in drying sheds known as bodegas where, during a long, slow process, the natural microclimate cures them, resulting in these limited-edition, cured hams and shoulders.
REASONS TO ENJOY
The pigs are bred in a wide-ranging area known as “dehesas” or semi-domesticated pasturelands of Extremadura and Andalusia. The curing takes place within the boundaries of 31 towns and villages in the northern part of Huelva province, where a unique microclimate prevails. This is also home to the Sierra de Aracena and Picos de Aroche Nature Park, declared a UNESCO Biosphere Reserve.
In order to enjoy Jabugo PDO status, the hams and shoulders must bear the label of the commercial bodega as well as the distinctive circular Jabugo band and seal. Slices of PDO Jabugo ham display a series of aromatic and taste profiles that can only be described as an explosion of flavour with a notable persistency on the palate.