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Meat from Iberian pig The cerdo ibérico (Black Iberian Pig) - exclusive to Spain and Portugal - lives primarily in the south and southwest parts of Spain. It is the only breed of pig that naturally seeks and eats mainly acorns. The hams are labeled according to the pigs’ diet, with an acorn diet being most desirable: The best quality jamón ibérico is called jamón ibérico de bellota (acorn). This ham is from free-range pigs that roam oak forests (called la dehesa) and eat only acorns during the last period. The exercise and the diet is significant for their smooth texture and rich savoury taste. Because of this special diet, much of the jamón’s fat is oleic acid, a monounsaturated fatty acid that has been shown to lower LDL cholesterol and raise HDL cholesterol. The ham is cured for 36 months. The next grade of jamón ibérico is called jamón ibérico de recebo. This ham is from pigs that are pastured and fed a combination of acorns and grain. Our Jamón Ibérico de Jabugo Our ibérico ham comes from Jabugo (Huelva) and is renowned for its consistently high quality. This region combines the ideal conditions for the curing process of the hams and products such as chorizo, lomo and much more. |
IBE0001 |
Chorizo Cular
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IBE0002 |
Chorizo Vela |
IBE0003 |
Chorizo Herradura |
IBE0004 |
Salchichón Cular |
IBE0005 |
Lomo Ibérico |
IBE0006 |
Centro Jamón Gran Reserva |
IBE0007 |
Jamón Ibérico (Centro Paleta) |
IBE0008 |
Jamón Ibérico Recebo |
IBE0009 |
Morcilla negra |
IBE0010 |
Butifarra |