Exclusive Characteristics

• Raised in total freedom in the meadows of the Sierra de Aracena y Picos de Aroche Natural Park, this Iberian pig feeds on acorns during three montaneras, adding up to three years of natural fattening.
• An extensive curing process of six years guarantees unparalleled flavor and texture.
• Production is limited due to the exclusivity of the breed, with only 51 breeders.
• This ham is a certified organic product, reflecting a commitment to the environment and the preservation of this unique species.
• Endorsed by the strict quality standard of the D.O. Huelva Summum, this ham represents the best of Spanish gastronomy.

A Unique Gourmet Experience

The Iberico Bellota D.O.P. Jamón de Jabugo Summun, weighing between 6.5 and 9 kilos, exceeds the standard curing time, needing between 4 and 6 years in the cellar. Characterized by its white hoof, it offers juicy meat, with an intense aroma, bright dark color, and a perfect mix of salty and sweet flavors, with a texture that delights the palate of any gourmet enthusiast.

Manchados Ibericos de Jabugo: A Legacy to Preserve

The Manchado de Jabugo pigs are a rare jewel of gastronomy, with a very limited number of specimens. These pigs are raised in a privileged environment of up to 30,000 square meters per animal, enjoying a diet rich in grass and acorns, without the intervention of artificial chemicals. This care and respect for their natural growth are reflected in the unparalleled quality of the ham.

Types of Ham

Primarily, there are two broad categories of ham: Serrano ham, typical of Spain, and Iberico ham, considered the jewel of Spanish gastronomy for its superior flavor and quality. Outside Spain, other countries like Italy with its Prosciutto di Parma, France with Jambon de Bayonne, and Germany with its Schwarzwälder Schinken, also have pork curing traditions that produce hams with distinctive flavors.

Hams by Breed

The pig's breed is a determinant factor in the characteristics of the ham, influencing its flavor, texture, and final quality.

• Iberico Hams: Coming from the Iberian breed, these hams are prized for their smooth texture, infiltrated fat, and rich, complex flavor. The curing can extend from 24 to 36 months.
• Acorn-fed Iberico Hams: From Iberian pigs fed exclusively on acorns during the montanera. This ham is characterized by its exceptional flavor and texture, with sweet and aromatic fat.
• Pata Negra Hams: This term refers to 100% pure Iberico bellota hams, known for their supreme quality, unmatched flavor, and origin from purebred Iberian pigs.
• Duroc Hams: Coming from the Duroc breed, these hams are valued for their juicy meat and excellent quality. They offer an alternative with a tender texture and a mild, slightly sweet flavor.
• Serrano Hams: Made from white pig breeds, they are characterized by their curing process in cold environments, which gives them an intensely salty flavor and a firm texture.

Hams by Origin

The origin of the ham significantly influences its flavor and texture characteristics, given the impact of climate and local curing practices.

• Hams from Salamanca: Produced in the Sierra de Béjar, they stand out for their mild flavor and delicate texture, the result of curing in the unique climate of the region.
• Extremadura Hams: Famous for their acorn-fed Iberico ham, the richness of its pastures provides optimal feeding for the pigs, resulting in a ham with intense flavor and sublime texture.
• Guijuelo Hams: This ham, produced in Salamanca, is known for its exceptional quality, with a delicate and slightly sweet flavor, the product of curing in a cold and dry climate.
• Hams from Granada: Especially those from the Alpujarra, benefit from natural curing at high altitudes, which gives them a characteristic aroma and a perfect balance of flavors.
• Hams from Teruel: Recognized for being the first ham with a denomination of origin in Spain, it stands out for its less fibrous texture and mild and pleasant flavor, with a distinctive sweet touch.

Hams by Brand

Each ham brand is distinguished by its history, curing process, and unique quality, reflecting the dedication and care of its producers.

• Vetas: Specializing in acorn-fed Iberico hams, Vetas stands out for a meticulous curing process that guarantees an exceptional flavor and unmatched texture.
• Arturo Sánchez: With over 100 years of tradition, Arturo Sánchez is recognized for its excellence in producing Iberico hams, being a benchmark of quality.
• Beher: Bernardo Hernández (Beher) produces award-winning Iberico hams in Guijuelo, known for their deep flavor and superior quality.
• Cinco Jotas: A prestigious brand of 100% pure acorn-fed Iberico ham, Cinco Jotas is synonymous with exceptional quality, originating from Jabugo.
• Covap: Focusing on quality and sustainability, Covap produces acorn-fed hams in the Valle de Los Pedroches recognized for their superiority.
• El Porquero: Stands out for its commitment to quality in the production of Iberico hams, resulting from meticulous selection of pigs and a careful curing process.
• Jamones Benito: Combines artisanal tradition and modern technology to offer high-quality Iberico hams, standing out for its dedication to excellence.
• Jamones de Juviles: With a long tradition in the Alpujarra, it produces Serrano and Iberico hams recognized for their quality and flavor, the result of a unique microclimate.
• Joselito: Known as "the jewel" of Iberico hams, Joselito offers products with more than a century of history, prized for their smoothness and flavor complexity.
• Nobleza Castellana: Produces hams with exceptional flavor and quality, the result of selecting the best pigs and a meticulous curing process.
• Patabrava: Offers Iberico hams from pigs raised in freedom in the dehesas, noted for their superior quality and distinctive flavor.
• Sabores de la Dehesa: Dedicated to the production of acorn-fed Iberico hams from Extremadura, ensures a product of exceptional flavor and quality.
• Sánchez Romero Carvajal: A brand with over 130 years of history, produces renowned Iberico hams from Jabugo, famous for their aroma and exquisite taste.
• Torres de Briz: Known for its high-quality Iberico hams and charcuterie produced in Extremadura, the brand stands out for its commitment to authenticity.

Production Places

The Influence of Diet

The pig's diet is key to the quality of the ham. Pigs that feed on acorns produce ham with a softer texture and richer flavor due to the intramuscular fat they develop, making acorn-fed Iberico ham especially valued.