The finest selection of Acorn-Fed Iberian Hams. Buy 100% Pata Negra with D.O.P. Jabugo. Premium quality guaranteed.
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.
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.
We offer every certified quality grade:
Each ham is identified with its corresponding brida according to the Iberian Standard, ensuring maximum transparency for the consumer.
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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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 “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.
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 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.
