Field bait ham 50% Iberian from Santa Olalla del Cala. From pigs from the livestock itself and campeado in the holm oaks of Extremadura and the Sierra de Huelva.
Cured for a minimum of 27 months.
According to connoisseurs, this 50% Iberian Campo bait ham surpasses in flavor and unctuousness more than one acorn-fed ham on the market.
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In the municipality of Santa Olalla del Cala located near Sierra Morena, Sierra de Aracena and bordering Andalusia with Extremadura, Olalla Jamones Ibéricos produces and markets Iberian products raised in its pastures of holm oaks, cork oaks and gall oaks, being a natural environment for the Iberian pig to grow freely.
Unique geographical situation, located in the Natural Park of Aracena and Picos de Aroche where the air quality is exceptional that helps to optimize the "bouquet" and refine the taste of its Iberian products.
Company with more than 25 years of experience dedicated to the breeding and manufacture of Iberian ham of the highest quality.
In Olalla Jamones it is controlled to the smallest detail so that its products have a unique quality, following artisanal manufacturing methods with traditional recipes.
Olalla has products under the Jabugo Designation of Origin. You can see a selection of all our products under the DO Jabugo. Jabugo Ham received its long-awaited Protected Designation of Origin through Regulation No. 1151/2012 of the European Parliament.
The Iberian pigs raised in freedom in pastures of Jamones Olalla part of the best raw material: Iberian pigs and excellent pastures that together with the curing of the ham make their Iberian ham a cured gourmet product of a very accentuated flavor and appreciated for its aftertaste on the palate. The elaboration of its Iberian ham by its ham masters respects the natural processes and the environment to achieve a product of excellent quality.
Jamones Olalla aims to consolidate a project that goes hand in hand with the sustainability of the territory and the survival of the natural pastures.
This Campo 50% Cebo Ham Ibérico comes from Santa Olalla del Cala, where the pigs of the farm itself are raised in the holm oak forests of Extremadura and the Sierra de Huelva. After a minimum of 27 months of curing, a ham is obtained that, according to connoisseurs, stands out for its flavor and unctuousness, surpassing many bellota hams available on the market.
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