Tag Archives: iberian


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.

Read more ...

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.

Read more ...

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.

Read more ...

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.

Read more ...

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.

Read more ...