The LA JARA “Fuera de Norma” Ham is a unique Gran Selección piece that stands out from the rest. It offers an unmatched flavour, the result of a dedicated artisanal process. Maximum quality at a more accessible price.
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The LA JARA “Fuera de Norma” Ham is an exceptional piece that goes beyond standard classifications. It is a Gran Selección ham that stands out by maintaining the purity and quality of a fully artisanal process, even without official certification.
It is the perfect choice for those seeking an unmatched flavour and exceptional curing without the added cost of a certified label. Enjoy a superior-quality ham at a more accessible price.
This ham is the result of a dedicated process, crafted in the natural cellars of the LAZO company. Each piece undergoes a slow and natural curing under strict artisan care, ensuring perfect maturation. This results in a deep, richly nuanced flavour you won’t find elsewhere.
The Fuera de Norma Ham offers a top-level sensory experience. Its texture is tender and smooth, and its flavour is intense and persistent—directly reflecting its artisanal production. A smart choice to enjoy the authentic taste of the Sierra with a clear price advantage.
Data sheet
The brand LA JARA, part of the Sierra de Jabugo S.L. group, has its cellars and drying rooms in El Repilado (Jabugo), in the heart of the Iberico region of Huelva. Its facilities are adhered to the D.O.P. Jabugo, ensuring authentic origin and a handcrafted process that respects centuries-old traditions.
For generations, LA JARA has become a reference in the production of Iberico hams and shoulders, combining expertise, traditional techniques and carefully selected raw material from Iberian pigs raised freely in the dehesa.
Among its most recognised products are the Cebo de Campo Hams and Shoulders (green label), pieces with slow curing, juicy texture and a balanced flavour that reflects the essence of the dehesa and the pure Jabugo air.
To this line is added the prestigious Gran Selección, a “fuera de norma” category with a more intense aromatic profile, extended curing and a unique character highly appreciated by lovers of traditional Iberico.
Each LA JARA piece demonstrates the brand’s commitment to authenticity, craftsmanship and excellence, offering hams and shoulders that maintain all the flavour and personality of Jabugo.
At Jamon-Iberico.eu you will find an exclusive selection of LA JARA hams and shoulders, shipped directly from the cellar, with optimal preservation and the guarantee of high-quality Iberico produced in one of the world’s most prestigious regions.
The Pedro Enrique Ham – D.O.P. Jabugo (LAZO) is 100% Acorn-Fed Pata Negra. An Iberico Gran Reserva ham with more than 40 months of natural curing, it offers a deep and balanced flavour that reflects the highest certified authenticity of Jabugo.
The Cortegana Iberico Cebo Ham, identified by the official White Seal, is the ideal option for everyday consumption. It comes from 50% Iberico pigs and offers an authentic flavour with melt-in-the-mouth marbling.
The LA JARA Ibérico Cebo Ham, with Brida Blanca, is the gateway to Ibérico quality. A 50% Ibérico piece with a minimum curing time of 20–24 months (depending on weight), it captivates with its flavour and unbeatable price.
Manchado de Jabugo LAZO Ham is a Limited Edition of 100% Iberico Acorn-Fed – DOP Jabugo. It comes from a unique bloodline in danger of extinction, offering the unmatched flavour of one of the world’s most exclusive hams.
The Bellota Pata Negra 100% Iberian Ham from Cortegana guarantees the most sublime gourmet experience of the fine Pata Negra from Jabugo. Cured for over 24 months in Huelva, it offers an unparalleled flavour and maximum acorn purity, delighting the most demanding palates.
The LaVegallana Pata Negra Ham is 100% Ibérica Bellota with Brida Negra certification. Produced by the Sierra de Jabugo group with an artisanal curing process of over 24 months, it offers a deep, balanced flavour and the highest expression of Ibérico tradition.
The 50% Ibérico Cebo de Campo Ham, certified with the official Brida Verde, comes from free-range pigs fed on natural grasses and roots from the dehesa. Its 20–24 month curing ensures a balanced flavour with delicate marbling.
The SRC Sánchez Romero Carvajal Ham is 100% Iberico Bellota Pata Negra, crafted traditionally in Jabugo. Cured patiently for years, it stands out for its balanced flavour, its oleic acid–rich fat and the authenticity guaranteed by the Black Label.
The LA JARA 50% Ibérico Cebo de Campo Ham, with Brida Verde, offers the perfect balance between flavour and price. The pigs are raised freely in the Dehesa, ensuring an intense and natural flavour.
The 50% Ibérico Bellota Ham Brida Roja from Cortegana delivers the authentic flavour of the dehesa. Cured for 24 months in Huelva, it offers intense red meat and healthy marbled fat that delights the most demanding palates.
The Pedro Enrique Gran Reserva Ham (LAZO) is 100% Iberico Acorn-Fed Black Seal. With over 40 months of curing, it offers the highest Pata Negra purity and a sublime flavour at the best price.
The authentic 5J Cinco Jotas Ham (Black Label) is 100% Iberian Bellota. Cured in Jabugo for 5 years, it delivers the unmistakable Pata Negra flavor. Guaranteed premium quality.
The LAZO 100% Iberico Acorn-Fed Pata Negra Ham (Black Seal) is naturally cured for over 36 months, without preservatives or additives. It offers a deep flavour and juicy texture, guaranteeing maximum purity at the best price.
The LAZO 50% Iberico Acorn-Fed Ham Red Seal is 100% natural, with no additives. Enjoy the authentic flavour of Jabugo with the best certified quality-to-price ratio.
The Gran Selección Iberico Ham from Cortegana is the ideal choice for traditional flavour. Classified as "Fuera de Norma" and also known by its Blue Seal, it offers a unique traditional taste with an excellent quality-to-price ratio.
The LAZO Acorn-Fed Pata Negra Ham 100% iberico is certified with D.O.P. Jabugo and the Black Seal. Cured for more than 36 months in natural cellars, it offers a deep flavour and the highest guarantee of origin.
