Iberian Hams

The finest selection of Acorn-Fed Iberian Hams. Buy 100% Pata Negra with D.O.P. Jabugo. Premium quality guaranteed.

Discover the Finest Selection of 100% Acorn-Fed Iberian Hams and D.O.P. Jabugo

Leading Brands and Authentic D.O.P. Jabugo

In this category, you will find a carefully curated selection of Iberian hams from Huelva, produced by prestigious brands such as Lazo, Pedro Enrique, Cinco Jotas and Sánchez Romero Carvajal, among other cellars certified under the Protected Designation of Origin (D.O.P.) Jabugo.

Purity and Traceability of the Iberian Breed

Our hams come from free-range pigs raised in the natural pastures of southwestern Spain. Depending on their category, they are fed on acorns and natural grasses or on selected feeds, resulting in distinct flavour profiles and textures.

Complete Range: From Cebo to 100% Acorn-Fed

We offer every certified quality grade:

  • 100% Acorn-Fed Iberian (Black Label)
  • 50% Acorn-Fed Iberian (Red Label)
  • Field-Fed (Green Label)
  • Grain-Fed (White Label)
  • Fuera de Norma (Special pieces designated by the producer)

Each ham is identified with its corresponding brida according to the Iberian Standard, ensuring maximum transparency for the consumer.

The Art of Traditional Curing in the Sierra de Huelva

The traditional curing in the Jabugo cellars, the unique climate of the Sierra de Huelva and the expertise of master ham artisans ensure pieces with a defined aroma, balanced texture and lasting flavour. Every product in our selection offers full traceability and the guarantee of D.O.P. Jabugo.

By purchasing here, you gain access to direct shipping from the original cellars of our brands, with no intermediaries. Choose the format and quality that best suit your preferences and enjoy authentic Iberian ham from Huelva.

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  • Brand: CINCO JOTAS
  • Brand: LA JARA
  • Quality: Bellota
  • Quality: Cebo

Ibérico Cebo Ham · La JARA

€196.00
Availability: 50 In Stock

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.

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