The Jabugo’s Iberian ham elaboration proces has been maintained handcrafted during centuries, without hurries, acording to the Jabugo’s masters of the ham tradition. This consist of several phases admirably managed according to the popular wisdom inherited from parents to children. And where the exceptional weather of Natural Park of Sierra de Aracena and Picos de Aroche, fulfils a fundamental role in all the curation process.
The handcrafted elaboration begins with the pig’s sacrifice. The pieces are separated from the half channel to proceed with the outlined with the traditional ‘serrano’ cut in ‘V’ and characteristic of Jabugo’s hams.
The next step consist of a careful salting, to continue with the stage of cleaning and settlement, where is obtained the well-balanced salting with an homogeneous spreading of salt in the muscular packages of the piece.
With the spring coming, the hams and shoulders, begin the exudation or drying in the half-light of our natural drying places, which windows are opened and closed in a convenient way with the mountains cold air.
And finally the slow maturing or ageing in cellars, where appear all the aromatic components. Unmistakable aromas, as result of the iberian and the salt, of the pure aire and the silence, of the patient waiting. Aromas which give flavor to a unique product: The iberian ham Encina Don Alberto.