Iberian ham made from the lineage "Manchado de Jabugo" of Iberian pork. Cataloged as a lineage of Iberian pig in danger of extinction.
There are currently 30 females (27 of them breeders) and 17 males (7, breeders) registered in the Stud Book of the breed, according to data from the Ministry of Agriculture, Food and Environment and
Bellota ham certified as organic. Protected by the Denomination of Origin "Jabugo" with its maximum designation (Summum). Its elaboration is much more expensive than the traditional Iberian, because they need more fattening time, and their hams more time of curing.
(El precio no incluye la posible decoración)
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They are the third generation in the artisanal production of Iberian hams since 1909. Company located in Cumbres Mayores, in an emblematic place of the Natural Park of Aracena and Picos de Aroche, in the province of Huelva, Andalusia. Cumbres Mayores is a unique enclave in the production of Iberian ham.
Cumbres Mayores has a perfect climate for the curing of Iberian hams and sausages where they are cured in natural dryers with marked characteristics referring to textures and flavors with a completely artisan elaboration.
Located north of Huelva. Excellent Iberian products considered gourmet are distributed at a private level and for prestigious restaurants.
The best pieces of Jamones Ibéricos Chaparro are covered by the Jabugo Denomination of Origin, which guarantees that the shoulder hams belong to purebred Iberian pigs raised in freedom in the pastures.
Jamones Chaparro stands out for the production of organic Iberian ham made with 100% organic ingredients and from 100% organic Iberian pork. In this section, the most expensive Iberian ham in the world stands out, which is meticulously cured in the natural cellars of the Chaparro family.
Founded in 1909, Ramón Chaparro, is the third generation of manufacturers of Iberian hams, Iberian shoulders and Iberian sausages. With facilities located in Cumbres Mayores , epicenter of the triangle of Iberian ham of Huelva par excellence; Cumbres Mayores, Cortegana and Jabugo. In this privileged space of the Natural Park of theSierra de Aracena and Picos de Aroche, the Iberian pigs that will provide the raw material of Jamones Chaparro are raised in freedom in large extensions of pastures. This mountain range of Huelva stands out for the special microclimate that favors a delicate curing of hams, shoulders and Iberian sausages giving it a flavor and appearance characteristic of the Iberian of Huelva.
The hams and sausages of Ramón Chaparro stand out for their curing in a natural cellar adding only salt and time. Without any nitrifying agents or preservatives.
You can see the information here variety " Manchado de jabugo" or watch the video about this variety
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