Ham from Jabugo (Huelva)

Buy Jabugo ham online at Ibericomio
Buying Jabugo ham is a tradition not only in Spanish households but also around the world. For centuries, Jabugo and the other municipalities in the Sierra de Aracena and Picos de Aroche have been producing high-quality Iberian ham, recognized and admired by the most discerning palates. As early as 1577, Lope de Vega mentioned the production of hams in the Sierra de Aracena region. In 1772, the first guild of butchers and muleteers was created in the town of Cumbres Mayores. Aracena even has a Ham Museum, which serves as an interpretation center for Iberian ham.

Protected Designation of Origin: Jamón de Huelva
In 1998, the Protected Designation of Origin (PDO) Jamón de Huelva was established. Since March 2017, this has been known as PDO Jamón de Jabugo, covering all Iberian hams produced in drying facilities across the 31 municipalities in its area of influence, such as Jabugo, Aroche, Aracena, Cumbres Mayores, Santa Olalla del Cala, Cortegana, Corteconcepción, El Repilado, and others.

The PDO Jabugo protects the origin and quality of Iberian hams that are raised and fattened freely in the dehesa and later cured in natural drying houses in the villages of the Sierra de Aracena and Picos de Aroche region.

This region’s unique geography (average altitude 572 m) and climate (annual rainfall 1048 l/m²) allow for natural curing conditions without artificial control of humidity or temperature.

Categories of Jabugo Iberian Ham
The specification of February 24, 2016, from the Ministry of Agriculture defines three classes:

• Class I: Jamón Jabugo SUMMUM – 100% Iberian pigs fed exclusively on acorns and natural dehesa resources. Minimum slaughter age: 14 months. Always identified with the black seal of Iberian Quality Standard.

• Class II: Jamón Jabugo EXCELLENS – Iberian pigs with 75% Iberian breed, traditionally raised and fed exclusively on acorns during the montanera period. Minimum slaughter age: 14 months. Identified with a red seal.

• Class III: Jamón Jabugo SELECCIÓN – 75% Iberian pigs raised in freedom and supplemented with feed (cereals and legumes). Minimum slaughter age: 12 months.

All Jabugo hams under 7 kg must be cured for at least 600 days. If over 7 kg, the curing period is extended to at least 730 days.

For Iberian shoulder hams (paletas), the PDO requires a minimum 365-day maturation period in natural cellars located in the authorized municipalities.

You can buy Jabugo Iberian shoulder or acorn-fed ham at Ibericomio.es from our partner producers: Alba Romero, Tartessos, or Ramón Chaparro.