||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 20 and 36 months.
||"Shoulder of ham with a thin shank, 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.