Embutidos Jabugo, S.A. (Dehesa de Cúyar-Cárnicas la Bari) makes its Iberian pork products using artisan methods, which produce the highest quality ham and cold cuts.

In the drying rooms of the Cúyar en el Repilado in Jabugo (Huelva), the curing and maturing processes are done the natural way. These rooms, 680 meters high, are known for their climate of pure air, adequate humidity and cold winters.

To get such quality, Embutidos Jabugo, S.A. controls the entire production process from the beginning. It possesses its own Iberian pig herds from years of rigorous selection, which graze freely on Andalusian and Extremaduran pastures, nourishing themselves with cereal, grass and acorns.

Used by Carlos Alcalá in the recipe “Orange cake with foie, meat juice and slices of acorn-fed “Dehesa de Cuyas” ham”.