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.
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: