Meet the world of the Iberian.
Natural breeding in semi-freedom regime, a very special breed, elaborated according to the tradition of Jabugo … know the reason of the different qualities in the products … be passionate about the fascinating world of the iberian.
The iberian race.
There are many races in the porcine species, popular wisdom has been selecting them generation after generation until reaching the animals that we know today.
It is no secret the appreciation of the iberian breed, which despite having a lower productivity (lower meat yield, less number of offspring during reproduction …), gives us meat products with gastronomic values of first.
It is a genetic characteristic that individualizes the race and gives them the special culinary properties of their meats.
In the iberian pig the fat that accumulates during its life has the property of being embedded between the musculature of the animal, an exceptional fact that provides the characteristic juiciness of its meats.
In Sierra of Jabugo we only work with iberian pigs.
Natural breeding in dehesa.
In the peninsular south west of Spain men have been modeling the natural forest to be able to exploit it mainly with livestock.
After centuries of intervention an ecosystem has been generated where the trees (oaks and cork trees mainly) and pasture areas are distributed, in the convenient way to take advantage of both resources. We refer to the dehesas.
In our land there are no pig farms, we raise them in the dehesas under a semi-freedom regime, a production method that respects the environment and that has generated synergies between the industry and the conservation of the inherited forest.
The different qualities: Bellota, cebo campo y cebo.
According to the method of raising the pigs, three qualities are obtained in the well differentiated products:
The iberian pigs have been raised in pasture in semi freedom, grazing in the fields and exercising like a wild animal.
In the montanera season, from september to february, the groves of the dehesas shed their fruits, the acorns, which the pigs devour with pleasure.
The acorns are a highly energetic fruit and contain oleic acid in abundance (same component as olive oil). With this feeding of the animals the best hams are obtained that in addition to being exquisite are more healthy.
The animals have not ingested enough acorn. Normally they are of exploitations that do not have the sufficient number of trees for the amount of pigs that they raise or for a bad harvest of acorns.
The recebo products are minority in the sector and difficult to find.
The normal thing is to breed in dehesa and adjusting the number of heads to the farm to obtain the acorn grade.
The pigs are of Iberian breed, but have not enjoyed the montanera. They are raised by feeding them with cereal-based feed.
The traditional elaboration in Jabugo.
Traceability in Iberian production.
In Sierra of Jabugo we control our production process to the maximum to achieve the excellence that our clients demand.
In addition to internal control, our work is supervised by an external certifier and by the Protected Designation of Origin “Jabugo”.
It is controlled from the breeding of the animal in the pasture, where they verify acorn crops, number of animals in each farm, breed of animals … they are the ones that certify the quality of the hams from: bellota, cebo campo o cebo.