Limited edition of the Manchado de Jabugo Ham by LAZO, a 100% Iberian Acorn-Fed Ham D.O.P. Jabugo crafted from a rare breed on the verge of extinction. Exclusivity, purity, and the taste of the world’s most select ham.
The Manchado de Jabugo Ham by LAZO is a limited edition made from Iberian pigs of the Manchado de Jabugo variety — an ancestral breed on the verge of extinction. Its name, “Manchado” (“spotted”), comes from the irregular marks on its skin, a distinctive trait within the Iberian lineage.
The pigs roam freely through the oak pastures of southwestern Spain, feeding exclusively on acorns and natural grasses. This diet, together with their genetics, delivers well-balanced meat with fine marbling and a deep, lasting flavour.
Curing takes place in LAZO’s natural wooden drying rooms — the only ones of their kind in the region, built more than fifty years ago. The wood naturally regulates humidity and temperature, allowing a slow, even maturation in the clean air of the Sierra de Huelva.
Each ham is cured for over three years under the supervision of experienced artisans. The result is a 100% Iberian Acorn-Fed Ham D.O.P. Jabugo with an intense aroma, silky texture, and balanced taste that reflect the product’s origin and tradition.
A natural product, free from preservatives and additives, for those who value Iberian ham at its most genuine.
Since 1940, Lazo Hams has been crafting acorn-fed Iberian hams and shoulders by hand in the heart of the Sierra de Huelva, within the natural surroundings of the Aracena and Picos de Aroche Natural Park. Each piece is slowly cured in the Cortegana cellars, where mountain air and time define a product of exceptional quality.
The Lazo brand offers only acorn-fed Iberian hams and shoulders, available as 50% Iberian and 100% acorn-fed Iberian. Among its most select range stand out the DOP Jabugo products, with a longer and more demanding curing process that enhances their natural flavor and balance.
In addition, Lazo features exclusive editions under the Pedro Enrique range, grand reserve pieces with more than 40 months of curing for hams and 30 months for shoulders. This exceptional collection is completed by the coveted DOP Jabugo Manchado de Jabugo, a unique and extremely limited variety.
All Lazo products are 100% natural, made only with sea salt, without preservatives or additives. Its exclusive wooden curing cellar —the only one built in the last fifty years— naturally regulates humidity and temperature, giving the hams distinctive organoleptic qualities recognized by experts and university studies.
At Jamon-iberico.eu you can find the full range of Lazo Hams and Shoulders: from the exceptional 100% acorn-fed Iberian DOP Jabugo pieces to the Pedro Enrique editions. Products made with time, respect, and tradition — delivered straight from Jabugo to your table.
