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Shoulder 75% Iberian acorn, designation of origin Jamón de Huelva (Jabugo). 100% pure Iberian breed (SUMMUM). Acorn quality. Superior quality category granted by the Denomination of Origin Jamón de Huelva (Jamón DO de Jabugo).
The pigs from which this shoulder comes are fed in freedom from early November to mid-March, the fruit of the pastures consisting of acorns, herbs, stubble and other fruits of the field.
The Castaño Fernández family produces the renowned Paleta 75% Bellota D.O.P Jabugo Tartessos following the strictest controls of the technicians of the Denomination of Origin Jamón de Jabugo.
It is a 75% Iberian shoulder of acorn, denomination of origin Jamón de Huelva (Jabugo) with a composition of 98% shoulder of Iberian Bellota Pork and 2% salt. In its elaboration all the knowledge of a family that produces Iberian ham since 1890 is applied.
The minimum cure is 18 months, usually 24 to 36 months with a cellar phase of 12 to 24 months in the dryers and cellars of Cumbres Mayores, belonging to the region of Jabugo (Huelva).
(The price does not include the possible decoration)
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Tartessos Iberian hams. Centuries-old tradition with presence all over the world through Iberian products of excellent quality.
In the Sierra de Huelva, in Cumbres Mayores, in one of the highest villages in the province there is an excellent microclimate for the breeding of the best Iberian acorn-fed ham.
Tartessos is a company founded in 1890 with the illusion of developing and breeding high quality Iberian hams and with the intention of being recognized throughout the Spanish state.
The experience of the family and nature where the Iberian hams are dried and aged give an incredible quality giving an exceptional flavor. The curing of their hams goes from three to four long years.
Tartessos produces Iberian ham from Jabugo under the Jabugo Designation of Origin. You can see a selection of all our products under the DO Jabugo.
It will not be strange to find us in the best restaurants Tartessos Iberian hams in Huelva. Many renowned restaurants include it in their menus.
Paleta 75% ibérica of bellota, Designation of Origin Jamón de Huelva (Jabugo), of the highest quality. Produced by the Castaño Fernández family, which has been making jamón ibérico since 1890. This paleta is obtained from pigs that feed freely on acorns, herbs and fruits of the field. It is cured for a minimum of 18 months, but generally from 24 to 36 months, in the drying sheds and cellars of Cumbres Mayores, in the region of Jabugo (Huelva).
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