The brand's name refers to the dark skin of the Iberian Pig, an animal that is also defined by its thin legs and black hoofs. Its skin colour is an unmistakable symbol of its Iberian breed...
The brand's name refers to the dark skin of the Iberian Pig, an animal that is also defined by its thin legs and black hoofs. The skin colour is an unmistakable symbol of its Iberian breed, just as unmistakeable as the flavour of the products, a result of the Jabugo tradition and climate. The products originate from Iberian pigs and are presented in three varieties, according to the pig's diet: Bellota 100% Iberian ham, which comes from the acorn-fed pigs, Cebo de Campo, which comes from the fodder-fed pigs, and Cebo.
Depending on their weight, the hams undergo a curing process of between 26 and 40 months, and the shoulders between 16 and 30 months. They have a smooth texture and a marble appearance.
A wide range of top quality sausages are also produced under this name, such as cured pork loin sausages, cured pork tenderloin sausages, black pudding sausage, pork loin chorizo sausage, spicy salchichon cured sausage, etc., with a curing time of between 60 to 120 days. These are produced using the best cuts of hand-cut Iberian meat, natural intestines and selected spices and ingredients. They are sold as a whole piece, half piece and sliced.
This is a food category with exceptional gastronomic distinctive features: top quality Iberian hams and sausages. The quality of the products holds an infinite number of incredible surprises and sensations.
