A hand-made product with an unequalled taste, delicious flavour and numerous gastronomic possibilities on its own or as an accompaniment to other dishes.

CHARACTERISTICS
100% cured ham from Pure Iberian free-range pigs.
Fine, hairless shank.
Dark hooves.
Typical mountain (sierra) cut.
Approximate weight: 7,5 Kg.
Drying and curing period: 2-2,5 years.

STOCK
Iberian pigs, fed on acorn and follage while free-range, in addition to a dietary supplement of authorised feed during the last months.

PRODUCTION
This product has been exclusively hand-made by J.M. Jabugo for the past 25 years.

SALTING
The meat is salted flat using sea salt only, and remains in the salting chamber for the exact period of time its size requires .

CURING
Curing is completely natural, the hams are hung to dry until any trace of humidity slowly disappears.

MATURING
This last phase completes the process initiated by the previous one, and gives the ham its characteristics properties: colour, smooth, sweet taste with an intense aroma.

NUTRITION FACTS
Cured Iberian Acorn Ham is rich in proteins, phosphorus, calcium, and also contains iron and vitamins B1 and B2.
Pigs fed on acorns have a greater proportion of unsaturated fats, which reduce cholesterol and counteract the effects of cardiovascular illness, benefiting the circulatiry system.