Jabugo is the cradle of the very best Iberian ham and a synonym for tradition and good craftsmanship. Consorcio de Jabugo, S.A. operates its Iberian ham derivatives business on premises covering over 9,000 square metres, with the capacity to process up to 20,000 Iberian pigs a year in the first phase of operations and up to 40,000 in subsequent phases.

The whole production process, from the breeding of the Iberian pigs to the curing of the products, is subject to strict quality control. Consorcio de Jabugo represents a guarantee of quality in Iberian ham products: hams, shoulders, and cured and fresh meats.

Used in the recipe “Pig cheek confit with red lard purée, pig’s ear and dried fruit” by Dani García. Dani emphasises the quality of the  Sierramayor de Jabugo as a producer of Andalusian products. “The acorn-fed Iberian pig is part of our culture. Its taste, whether ham, fresh meat or less glamourous parts like its cheeks, is stunning, something unique in the world. Its fat, its aroma, can only be compared to that of a large white truffle”.