||Free range Iberian pigs put out to feed on pasturelands in the southwest region of the Iberian Peninsula.
||After the post-salting process, perform a natural curiing process in our wineries and "Jabugo" drying rooms. In total the process can last between 15 and 24 months.
||Shoulder of ham, with a black foot and 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 shoulder of ham is sold whole and on the bone, wrapped in greaseproof paper and packed in a cardboard box.