Ham from Jabugo (Huelva)

Jabugo ham is probably the best known name worldwide to refer to the jamón ibérico of bellota de Jabugo.

Buying Jabugo ham is a tradition not only in Spanish homes, but also in half the world.

For centuries in Jabugo and the rest of the municipalities of the Sierra de Aracena and Picos de Aroche, a quality jamón ibérico recognized and admired by the most exquisite palates has been made.

In the texts of Lope de Vega in 1577 there is already mention of the production of hams in the region of the Sierra de Aracena. The first brotherhood of butchers and muleteers was created in 1772 in the municipality of Cumbres Mayores.

For many customers, Jabugo ham 5 jotas is the best known of all. In ibericomio you can buy Jabugo ham 5 jotas at an exceptional price and also find ham or artisan Jabugo paleta from producers such as 17 Aldeas, Alba Romero, Tartessos or Ramón Chaparro.

In Aracena there is a Ham Museum that opens its doors as an interpretation center of the Jamón Ibérico.

When we talk about Jabugo ham, we are referring to the Jabugo PDO Ham.

It is important to note that this region has a very particular orography - average altitude of 572m - and climate - rainfall of 1048l/m2 - that allow completely natural drying, ripening conditions without human intervention in the control of humidity or temperature in the drying room of jamón ibérico. 

How we selected the best Jabugo ham for you

To select the best Jabugo ham we always go to artisanal producers or livestock farmers who have the entire production chain of the Jabugo jamón ibérico integrated.

For many customers, the selection of Jabugo Ham is for the price. Logically, the price of Jabugo Ham is higher than the average of any jamón ibérico in bellota.

The specifications of February 24, 2016 of the Ministry of Agriculture establish three classes that you will recognize when buying jamón ibérico from Jabugo.

For all categories, a minimum production period of 600 days is required for Jabugo ham weighing less than 7 kgs. This curing period of the jamón ibérico jabugo is extended to a minimum of 730 days when the weight of the cured ham exceeds 7 kgs.

In the case of the Jabugo paleta ibérica , the specifications of the Jabugo PDO require a minimum of 365 days of maturation process in the natural winery and always in one of the municipalities covered by it.

Are Ibericomio's Jabugo hams certified?

Jabugo Hams from Ibericomio are certified with the guarantee seal of the PDO Jamón de Jabugo. These certifications can be found under the following names:

Class I: Jabugo Ham SUMMUM: Includes only 100% ibérico ham and 100% Ibérica paleta fed exclusively on acorns and the natural resources of the Dehesas de la Sierra de Huelva and other areas recognized as suitable for the breeding and management of ibérico pigs protected by the Jabugo PDO. We are talking about pata negra ham that comes from a pig ibérico whose  minimum age for slaughter will be 14 months. This ham will always have the black bridle established by the Jamón Ibérico Quality Standard. This would be the Jabugo ham Pata Negra.

Class II: Jabugo EXCELLENS Ham. This class includes all jamón ibérico or paleta ibérica whose blood has 75% ibérica with traditional management and fed exclusively with acorns and herbs from the Dehesa during the montanera season. It is also required that pigs covered by this class have a minimum age for slaughter of 14 months. Any paleta or jamón ibérico Excellens will have a red bridle as established by the ibérico Standard.

Class III: Jabugo Ham SELECTION. The difference between this category and the previous one lies in the feed supplement of feed, mainly cereals and legumes, which complements the fattening phase of Iberian pigs that are also raised in freedom in the pasture. They will also possess a minimum of 75% blood ibérica. In this case, the minimum slaughter is reduced to 12 months.