02 Shoulderhams
An exquisite product
prepared in Jabugo
From Iberian pork, raised free-range in the oak forests of south-west peninsular Spain. Like our acorn-fed Iberian ham, it is the culmination of a long preparation process: Iberian breed, oak forests, natural feed, salt, rest and time. Our Iberian pigs are fed on aromatic herbs and natural cereals. This feed, in combination with plenty of exercise for the pig roaming freely, aids the development of its musculature with the perfect proportion of meat and fat necessary to produce the characteristic marbling, which distinguishes the organoleptic quality of the meat.
A slender ham, with a black trotter and slim bone. The external fat is soft with a smooth texture. Its profile has the characteristic half-moon cut.
The preparation process is supervised day by day by our Ham Artisans, who guarantee the quality of our hams and are faithful to the tradition of Jabugo, where our hams mature in natural cellars at the pace of the seasons.
The curing process is between 16 and 20 months.
Iberian Pork Shoulder, salt and preservers (E-252 and E-250).
Energy value |
477 Kcal (1976 Kj) |
Fats |
41,1 g |
Saturated fatty acids |
6,66 g |
Carbohydrates |
<1 g |
Sugars |
<0,5 g |
Proteins |
26,8 g |
Salt | 3,5 g |
Whole piece |
Deboned piece |
½ Deboned piece |
Bone-in and deboned
Bone-in and deboned
Bone-in and deboned
Bone-in and deboned
Bone-in and deboned
Bone-in and deboned