Iberian guide
Iberian culture
Educational content on Iberian breed, montanera, curing, and hand slicing based on Jabugo Bodega research.
01
Iberian breed and montanera
100% Iberian acorn-fed ham comes from animals with full Iberian lineage.
During montanera, free-range acorn feeding provides aromatic notes and high-quality fat.
“Iberian culture explains why this product carries this level of value.”
— Nicolás
02
Curing and hand slicing
In premium pieces, curing in natural bodegas ranges between 36 and 48 months.
Hand slicing into thin cuts supports aromatic expression and texture on the palate.
“Hand slicing is an essential part of the gastronomic experience.”
— Nicolás