Jabugo

Named after a village nestled in the Sierra de Aracena y Picos de Aroche Nature Park, in the northern part of the Andalusian province of Huelva, Jabugo is a variety of the popular Spanish Ibérico ham or shoulder ham made from the meat of the pure-bred Iberian pig or cross-breed of the local Manchado de Jabugo pig, with at least 75 % Iberian blood.

The unique metabolism of these animals allows their fat to integrate into the muscles, evenly marbling the meat, which results in the distinctive flavor and juiciness of each ham. Reared in the so-called 'dehesas', agro-forested lands used primarily for grazing, sparsely wooded with holm and cork oaks, Iberian pigs gorge on acorns which give the meat a particularly sweet and nutty flavor.

Although primarily registered as Jamón de Huelva, in 2015 the product was officially registered as Jabugo. The ham has a distinctive long and slender shape given by the V-shaped Serrano cut. After salting, the hams are washed and air-dried in vast bodegas for about 24-30 months.