An Jabugo’s Iberian ham is the result of more than four years of work, since the raise of the animal in the countryside, until the end of the slow maturing process and ageing in the cellars. In the course of all the process take part factors of incalculable value like the native race of the animal, the ecosystem of the pastures with their centennial holm oaks, the ancestral tradition of the ham masters and the unique climatology of the Natural Park Sierra de Aracena and Picos de Aroche, where Jabugo is located.
Therefore, a Jabugo’s Iberian ham, more than a nutritional product, represents a gastronomy work of art, an unique and exclusive piece, and as so we must confront its consumption and conservation.
The tasting of an acorn-fed Iberian ham will begin with the ritual of the cut, following the rules that contribute to preserve their quality and to make pleasanter the consumption of its prized meat.
The essential is to cut with a knife well sharpened very fine slices, practically translucent, which are synonymous of exquisiteness.