HUELVA, THE CAPITAL OF HAM
Jabugo is a small town located in the Sierra de Aracena y Picos de Aroche Natural Park. It is historically linked to Jabugo ham and it is the birthplace of the best-known Designation of Origin in the world.
This region, full of acorn-bearing holm and cork oaks, enjoys an exceptional climate for curing Jabugo ham: long and cold winters followed by summers with dry, hot days and cool nights, when it is possible to even appreciate the aromas coming from the drying of the best Iberian Jabugo ham on the market.
THE HOME OF THE IBERIAN PIG
The town of Jabugo is located in the Sierra de Aracena y Picos de Aroche Natural Park. With almost 187,000 hectares full of biodiversity, this region has traditionally been used by different livestock farms whose Iberian pigs feed on the acorns from its holm and cork oaks. Thanks to the production controls that guarantee its sustainability, this area has preserved its original wealth throughout the years.
From salting to curing, our Jabugo facilities follow an artisan process aimed at perfection in every single piece of ham. Both our Iberian ham and our Iberian sausages are characterised by having the exact amount of salt that enhances their full flavour.
The curing cellars are naturally aired with average temperatures of 18°C to 21°C in summer and 12°C to 16°C in winter. Following this traditional method, we obtain the best Iberian ham in our homeland.