With over 40 months of natural curing, the Pedro Enrique Gran Reserva Ham is a 100% Iberian Acorn-Fed piece selected by master ham artisans for its purity, aroma, and balance.
The Pedro Enrique Gran Reserva hams embody dedication and LAZO’s commitment to achieving excellence in every piece of the finest Iberian Acorn-Fed Ham.
The Pedro Enrique Gran Reserva Ham by LAZO is a special edition selected by master ham artisans that embodies the essence of authentic Iberian Acorn-Fed Ham. Crafted from 100% purebred Iberian pigs, raised freely in the oak pastures of southwestern Spain and fed on acorns during the montanera season, it offers exceptional quality appreciated by true Iberian ham connoisseurs.
Each piece undergoes a natural curing process of over 40 months in traditional cellars in the Sierra de Huelva. The region’s unique microclimate, combined with artisanal control, allows for slow, steady maturation that enhances juiciness, deep aroma and the balanced texture characteristic of this Gran Reserva edition.
The result is a Pata Negra ham with a refined sensory profile: a perfect balance of sweet and savoury notes, subtle hints of nuts, and a long, clean finish. Each ham is individually selected for its marbling and flavour harmony, ensuring a unique experience with every slice.
The Pedro Enrique Gran Reserva is presented as a premium LAZO edition with a black seal, created for those who value authenticity and the finest 100% Iberian Acorn-Fed Ham — cured with patience, tradition and respect for time.
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.
