Iberian free-range grain-fed shoulder ham 50% Iberian breed Premium Selection La Jabugueña 100% Natural

This Iberian free-range grain-fed shoulder ham 50% Iberian breed is produced entirely naturally. It comes from Iberian pigs raised extensively in the dehesa, where they feed throughout their lives on natural field resources and plant-based pasture. That free-range life and a 100% natural feeding result in a flavoursome, aromatic meat with a very well-balanced marbling of fat.

The products in the Nature range maintain the quality of their organoleptic properties, comply with the highest food safety standards and retain an authentic flavour. They respect the natural characteristics and traditional production of the products, while also adding extra value to offer consumers increasingly natural and healthy options.

All Nature products are made with meat sourced exclusively from pedigree pigs and their crosses, following a line of work spanning more than 50 years within the company. The commitment to healthy eating began with the production of hams and shoulders without preservatives or additives, using only sea salt, to which new products such as the cured meat range have since been added.

The piece is traditionally cured in the Sierra de Huelva for over 24 months, using only unrefined sea salt as the sole preservative. This slow, natural process brings out the aromatic nuances and intensity of flavour to the full, resulting in a juicy shoulder ham with a deep, lingering bouquet, designed for those seeking a premium Iberian experience.

Thanks to the animal's diet, the fatty acid profile of its fat shows values equal to or above 54% in oleic acid, exceeding the standards regarded as typical of the highest grades in pigs raised free-range in Mediterranean environments. For this reason, the fat in this shoulder ham is considered more favourable for cardiovascular health within cured meat products, offering a lipid profile similar to that of olive oil.

Iberian products La Jabugueña

La Jabugueña is a Jabugo company specialising in cured meats and certified pork hams that controls the entire process, from the field to the ageing cellar. Its animals are raised on extensive estates in the Sierra de Aracena (Huelva), where they feed on the natural resources of the dehesa: acorns, fresh herbs, mushrooms, fungi, aromatic plants and cereals grown on its own land. For the 100% acorn-fed Iberian hams, the pigs are selected very strictly and the montanera is monitored to ensure they reach the optimum weight based on acorns and pasture before moving on to the slaughterhouse and cutting room in Jabugo.

The salting stage is carried out traditionally. Each ham and shoulder ham is graded according to weight to adjust the time of contact with the sea salt, which is usually around one day per kilo, in temperature- and humidity-controlled chambers. This is followed by post-salting, a period of several months during which the moisture content of the piece is reduced and its water activity stabilised to ensure microbiological safety. The only substance used as a preservative is sea salt: no nitrites, antioxidants, colourings or sugars are added, maintaining a method true to the artisanal tradition passed down from generation to generation.

After these stages, the hams move to natural drying rooms where they are exposed to Jabugo's distinctive climate. The temperature swings and sharp changes in humidity throughout the day help the fat to melt and integrate into the muscle, before solidifying again, contributing to a juicy texture and a very distinctive flavour. At the same time, these conditions allow the internal maturation reactions to continue, enhancing the formation of aromatic compounds and flavour nuances that are difficult to reproduce in other production areas.

The final stage takes place in the ageing cellar, in dim light and with temperature and humidity kept very stable throughout the year. There, after a long finishing period lasting at least two years, the hams develop their definitive bouquet. The microflora characteristic of these cellars and the extended curing time enhance the flavours, add umami notes and complete the aromatic profile that sets La Jabugueña hams apart as a natural product, made without haste and with every guarantee.

La Jabugueña is a premium brand from Jabugo that produces hams and shoulder hams of the highest quality, both certified products and those outside the standard. This shoulder ham is cured artisanally in the drying rooms owned by the company near the Sierra de Aracena for over 24 months. The animals are fed entirely naturally and with the very best quality, which gives it an unrivalled flavour and aroma.

This Iberian free-range grain-fed shoulder ham 50% Iberian breed Premium Selection from La Jabugueña is completely natural, with no preservatives, colourings or additives and, of course, no allergens. It is ideal for people who want to eat healthily while enjoying an exquisite delicacy from our country, a true gastronomic gem at an unrivalled price.

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