Catálogo de productos
IBERIAN JABUGO ACORN HAM
Iberian Jabugo acorn ham and shoulder ham are some of Delizius Deluxe’s star products. These unique pieces made from the best-fed Iberian pigs, who mainly eat acorns, are the result of an age-old ham tradition that is still used in the production process in the town of Jabugo, Huelva (Spain).
Another factor that is responsible for the unrivalled flavour of this product is the surroundings of the pigs and the natural products they feed on. The Sierra de Aracena y Picos de Aroche Natural Park stands out because it has the biggest forests with pastures of holm and cork oak in our land.
IBERIAN JABUGO ACORN SHOULDER HAM
The DELIZIUS DELUXE Iberian Jabugo shoulder ham is made from fully free-range Iberian breed pigs fed almost exclusively on acorns, a fruit that is responsible for such a characteristic and exquisite taste. Enjoy our Iberian Jabugo acorn shoulder ham, which is cured for between 36 and 48 months and weighs from 4.5 to 5.5kg.
IBERIAN JABUGO ACORN HAM
Unlike serrano or white ham, Iberian Jabugo acorn ham is made from fully free-range Iberian breed pigs fed almost exclusively on acorns, a fruit that is responsible for such a characteristic and exquisite taste. Enjoy our Iberian Jabugo acorn ham which is cured for between 36 and 48 months and weighs from 8 to 9kg.
PATA NEGRA, IBERIAN JABUGO HAM
The DELIZIUS DELUXE Iberian ham is made from a breed of Iberian pig that is defined by its dark hoof and its smaller and longer head. Iberian ham is narrow, thin and made from a lean leg. The leaner the leg, the better the quality of the ham. This also shows us that the animal has exercised during the grazing time when looking for acorns and other foods, which results in a higher development of its muscles and a distribution of fat..
It is a product of international prestige and it is highly regarded in the gourmet and delicatessen world, both at the national and international level. This prestige is the result of the production ritual followed throughout the process, from the breeding and feeding to the curing and drying.
IBERIAN JABUGO FODDER SHOULDER HAM
Unlike serrano or white ham, the DELIZIUS DELUXE Iberian Jabugo fodder shoulder ham is made from Iberian breed pigs fed on cereals and 100% natural fodders. Our Iberian Jabugo fodder shoulder ham undergoes a curing process of approximately 22 months and weighs from 3.5 to 5kg. Low in salt.
IBERIAN JABUGO FODDER HAM
Unlike serrano or white ham, the DELIZIUS DELUXE Iberian Jabugo fodder ham is made from Iberian pigs fed on cereals and 100% natural fodders. Our Iberian Jabugo fodder ham undergoes a curing process of approximately 30 months and weighs from 6 to 8kg. Low in salt.
It is made from white or ‘white-layered’ pigs raised in farms and fed mainly on cereal fodders (oats, corn, rye, wheat). This type of ham makes up 90% of Spanish ham production. Its lean meat and its intense flavour have been present in the growth of millions of families for generations. The Delizius Deluxe serrano ham is rich in vitamins, proteins and minerals, and it is very common in the Mediterranean diet, either directly or as an ingredient in many recipes.
DELIZIUS DELUXE CELLAR SHOULDER HAM
Delizius Deluxe cellar shoulder ham, with a length of 60 to 75cm, is the pig’s front leg and its structure is easily recognised by the shoulder blade, a very flat bone that covers a significant area. In this piece, the bone and fat volume is higher, so it has a slightly smaller amount of meat.
However, its meat is considered to be the tastiest due to its higher fat proportion and its faster curing process, which give it a flavour with fewer contrasts but with the same or higher popularity among the public. Our shoulder hams have an approximate weight of 4kg after a curing period of about 6 months.
DELIZIUS DELUXE CELLAR HAM
Delizius Deluxe cellar ham is recognised internationally and highly regarded by the gourmet and delicatessen sector throughout the world. The ancient ritual involved in the drying and curing of the hams distinguishes it from other hams on the market.
With a length of 75 to 90cm, it is made from the back leg of the pig and it is the ham par excellence. Enjoy a cured ham with a curing period of about 12 months and an approximate weight of 6kg.
Our packs of Iberian sausages are made according to traditional methods by the same hands that produce our renowned Jabugo ham. Lean meats carefully selected and minced, spices from the surroundings and just the right amount of salt make our Iberian sausages live up to the consumer’s expectations .
Only following age-old steps handed down from generation to generation can we obtain the best Iberian sausages in our land, which are made from Iberian pigs fed on the pastures of Jabugo.
In order to fully enjoy our Iberian sausages, we recommend removing their skin as they are cut. In addition, if you wish to eat them within a short period of time, you should store them in a cool, dry and dark place. On the other hand, it is recommended that they are kept in the fridge if you plan to store them for a long time or once opened. All Iberian sausages need to be sealed with food wrap or covered with a cotton cloth to prevent excessive drying.
It is advisable not to hang the sausages when you get home, but to store them horizontally in the larder so that they better preserve the characteristic texture and flavour of this Iberian product.
Cutting is a very important step when tasting good ham. In fact, its final flavour depends on it, as it will be reduced if the measures and the thickness of the slices or the cutting direction are not right. A good ham holder is required to make the cutting process easier.
Our excellent ham holders are designed to make cutting ham easier, more comfortable and practical. Essential both for home and professional use, they have two V-shaped holders and two fastening screws that allow the ham to be centred quickly and safely, leaving it ready for the cutting process.