Category Archives: Blog

Happy Valentines Day

Happy Valentines Day pata-negra-ham

Next Thursday, Valentine’s Day. This day we could give our partner a treat. Iberian ham: do you think you will not like it?

With a simple pack or envelope of sliced Iberian ham cut by hand and well presented, you can enjoy together a gourmet product without leaving home. Accompany if you want with other of our Iberian products, with a wine, a champagne, champagne, a little sensuality … and enjoy the moment.

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Supreme quality. The spotted Jabugo.

spotted of Jabugo - pata-negra-ham
spotted of Jabugo - pata-negra-ham

In the province of Huelva there is a variety of Iberian pig included with differentiated character in the Official Catalog of Cattle Races of Spain and in danger of extinction (the Spotted Jabugo). For what, for some years, the Sierra de Jabugo Group, is betting on its upbringing, in some of the dehesas available in the Sierra de Huelva.

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Words related to the world of the Iberian pig. “P”

birthing room and raising pigs

 Terminologies of words, related to the world of the Iberian pig. The “P”.

Paleta (shoulder)

Product made with the front end of pigs. If the pig is Iberian, it is called “Iberian shoulder”.

Panceta (bacon)

Square part very fat, it is marketed fresh, salty or smoked.

Papada (dewlap)

Part of the fat and characteristic face // Piece of flesh of that anatomical region very veined.

Paridera/s (birth)

Construction that formerly made of stone, so that the Iberian pigs could have their young. // Period in which Iberian pig births take place.

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Words related to the world of the Iberian pig. The “O”

Autumn pata negra ham

Terminologies of the Iberian pig world. The “O”

Oleic

Mono-unsaturated fatty acid, the highest proportion in olive oil and fats of Iberian hams, considered healthy.

Otoñada (Autumn)

Growth period of the grass in the pasture in autumn-winter after the first rains. It is also the amount of grass produced in autumn-winter from which pigs feed in the pasture.

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The salting process of iberian ham

Salted Iberian ham

The salting of the ham is another very important process in obtaining a good flavor and a good texture in a good quality iberian ham.

Salt has been used since time immemorial to preserve fresh produce and try to prolong its shelf life. The salt what it does is to extract the water of the meat and making difficult the proliferation of microorganisms capable of decomposing it.

In Sierra de Jabugo we use only natural sea salt without any type of additive, thus guaranteeing a 100% natural process.

The processes of which it costs, for a good salting after the sacrifice and profiling of the hams and shoulders are:

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