This ham from the Sierra de Huelva offers a spectacular flavor and juiciness. An authentic Gran Reserva ham cured in the municipality of Cumbres Mayores. This Jamón Gran Reserva is not certified within the Iberian Standard because the animal did not reach the required weight. You can read more about hams out of the norm.
The Jamón Chaparro Gran Reserva 1909 is distinguished by its careful artisanal curing in the Ramón Chaparro Factory. Renowned producer of Iberian ham in whose facilities the most expensive Iberian ham in the world is made. It comes from selected pigs , raised in freedom, fed with the fruit of the holm oak and pastures. In its curing only salt and time have been used to get this genuine ham.
(The price does not include the possible decoration)
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They are the third generation in the artisanal production of Iberian hams since 1909. Company located in Cumbres Mayores, in an emblematic place of the Natural Park of Aracena and Picos de Aroche, in the province of Huelva, Andalusia. Cumbres Mayores is a unique enclave in the production of Iberian ham.
Cumbres Mayores has a perfect climate for the curing of Iberian hams and sausages where they are cured in natural dryers with marked characteristics referring to textures and flavors with a completely artisan elaboration.
Located north of Huelva. Excellent Iberian products considered gourmet are distributed at a private level and for prestigious restaurants.
The best pieces of Jamones Ibéricos Chaparro are covered by the Jabugo Denomination of Origin, which guarantees that the shoulder hams belong to purebred Iberian pigs raised in freedom in the pastures.
Jamones Chaparro stands out for the production of organic Iberian ham made with 100% organic ingredients and from 100% organic Iberian pork. In this section, the most expensive Iberian ham in the world stands out, which is meticulously cured in the natural cellars of the Chaparro family.
The Chaparro Gran Reserva 1909 Ham, from the mountains of Huelva, stands out for its exceptional flavour and juiciness, although it does not meet the Ibérico standard due to the weight of the animal. It is handcrafted in the Ramón Chaparro Factory, with pigs raised in freedom and fed with holm oak fruits and pastures, using only salt and time in its curing process to obtain a genuine product.
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