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Jabu ham

Location: Huelva, Andalucía

Produced in the heart of one of  the leading centres of excellence in rearing and curing Ibérico pigs: near Jabugo, in the province of Huelva in southwest Spain. Our supplier produces hams from Pata Negra pigs that have been fattened on a mix of acorn and cereal feed.
The resulting ham is well marbled, with good flavour and is firm textured for easier carving. Well priced for its quality.

Producer:
Jabu

Made in: 
Jabugo, Huelva 

Type of charcuterie: 
Air dried ibérico ham

Length of Cure:
2 to 2.5 years air dried

Taste Description:
Immediately it is saltier than hams from the north however it has sweet nutty notes as it warms up in the mouth.

Storage and care:
Keep the ham on the bone at ambient temperature with the cut face covered, keep the boneless in the fridge at 8º or less, also with the cut face covered.

Serving suggestions / pairings:
Serve simply as a tapa with a glass of fino.

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