Tag Archives: bellota (acorn)


Iberian sirloin pata-negra-ham

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

Iberian sausage (Salchichón)

Made with minced Iberian pork meat, with spices, marinated and stuffed in natural casing. Cured of slow form of approximately 60 days, in our natural dryers in full Park of the Mountain range of Aracena and Picks of Aroche.

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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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February 4 – World day in cancer prevention.

From Sierra de Jabugo, we want to give our little support to the World Day in the prevention of cancer, trying to be as faithful as possible to traditional values.

Concerned about the conservation of a natural ecosystem, we try to defend a traditional livestock production of the Iberian pig, working side by side with farmers and in our own dehesas.

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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”


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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