||From Iberian pigs, fattened with acorns on pasturelands covered with holm oaks, cork oaks, oaks and gall-oaks.
||After the post-salting process, perform a natural curiing process in our wineries and "Jabugo" drying rooms. In total the process can last between 36 and 48 months.
||Leg and shoulder of ham with a thin shank, a black foot and an external fat with a bright golden colour and a soft consistency. When cut we can observe different mixed tones of red, pink and ochre, marbled with numerous infiltrations of glossy pinkish white fat. Its flavour, which includes exquisite and unique aromas, melts smoothly and delicately on the palate.
||The centre of the shoulder is boned and vacuum packed in order to ensure that it is perfectly preserved.