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.
Perennial tree of the Quercus family (Quercus ilex or rotundifolia) that produces acorns, firewood and charcoal.
Meat piece very tasty, fan shaped formed by thoracic muscles.
Exemplary Iberian pig breed whose skin has bristles. It has its origin in crosses of the races: Retinto and Lampiño.
Saturated fatty acid present in the meats of the Iberian pig.
Name given to ham, shoulder or loin of pork prepared with raw material from Iberian pigs fattened and finished in montanera with acorns in and that has spent his life in dehesas.
Denomination given to ham, shoulder or loin of pork prepared with raw material from pigs fattened with feed.
Denomination given to ham, shoulder or loin made from raw material from Iberian pigs graze and live in the field exercising and feeding naturally and cereal feed, but not in dehesas with access to the montanera.