The D.O. Huelva hams become DO Jabugo

The D.O. Huelva hams become DO Jabugo

One of the great ham events on 2017 is the change of name of DO Huelva, which became DO Jabugo. This change includes ibérico de bellota and pata negra hams and shoulders protected under this Designation of Origin. “Jabugo ham” has always been associated...
Bellota shoulder ham

Bellota shoulder ham

Iberico  Bellota Spanish shoulder ham is a pure bred Iberian pata negra and acorn fed in the pastures of Extremadura. The curing time exceeds 24 months for top quality shoulder hams. An intense flavour and an unbelievable aroma with small pink, fat layers help...
Iberico shoulder ham

Iberico shoulder ham

The Iberico pata negra shoulder ham (cebo de campo) is the foreleg of an Iberian pig raised in the pastures during its last stage and fed with natural compound feed and acorns. Traditional production process and curing period for more than 18 months. This is a high...
Bellota Spanish ham

Bellota Spanish ham

Iberian  pata negra Bellota Spanish ham is a pure bred Iberian pata negra and acorn fed in the pastures of Extremadura. Curing time over 36 months for top quality hams. Intense flavour and an incredible aroma with small pink fat layers which helps appreciate better...
How preserve the Spanish Pata Negra ham

How preserve the Spanish Pata Negra ham

Vaccumm packed sliced products: As soon as you receive it, store it in the refrigerator. Take it out about 15 minutes before serving, to be eaten at room temperature to better appreciate its flavor and its oily texture.   Ham with bone: When you receive the ham,...
Health qualities of Spanish Pata Negra ham

Health qualities of Spanish Pata Negra ham

Jamon Iberico ham is rich in protein, phosphorus, calcium and also contains iron and vitamins B1 and B2. Pigs fed on acorns have a higher proportion of unsaturated fats that lower cholesterol and counter the effects of cardiovascular disease, strengthening the...