Piece of deboned acorn-fed ham. Black label. 100% Iberian bloodstock, it represents less than 5% of the country's Iberian pigs.
A purebred Iberian pig comes from parents of 100% Iberian bloodstock. It represents less than 5% of the country's Iberian pigs. They roam freely, only one animal per hectare of land, grazing on the pastures and "dehesa" in the mountains.
Meat has a glossy appearance and a colour between pink and purple red.
This Iberian ham has a high percentage of monounsaturated fatty acids, like oleic acid, similar to those contained in olive oil.
Packaged so that you can enjoy a unique product in a different format.
We recommend that you store it between 2 and 7 degrees, then let it reach room temperature before consumption to optimise its taste and aroma.
Slow curing in a natural dryer after a traditional creation process, following the artisanal process of the master ham makers of Jabugo. The production area is located in the town of Corteconcepción, near the municipality of Jabugo.
DO Jabugo, 100% quality Iberian acorn-fed.
Good for several months.
Limited and numbered production.
Data sheet
100% Picual variety. 0.5 litre glass bottle. From an olive grove in the Sierra Mágina Natural Park (PDO Sierra Mágina, Jaén). A sweet olive oil that retains the characteristic spiciness and sharpness of this local olive variety.
Natural-cased Iberian chorizo is made with Iberian pork. It is an essential product among Spanish cured meats, handmade here by Eíriz.
100% Iberian breed loin, black label. Iberian acorn loin is made from a special cut from the pig. Before being stuffed into its casing, the meat is seasoned. This product, approximately 50cm long, is eaten in thin slices.
Iberian Lomito of prey, stuffed into natural casings, tied by hand. They are sold by 3 to a weight of about 1 kilo. The house EIRIZ produces lomito unique in Jabugo area. Especially dressing and recipe has been remained in secret.
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