BY UE STUDIO

Updated Thursday, November 17, 2022-13:15

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The acorn-fed Iberico Ham is made with the hindquarters of the animal and the acorn-fed Iberico Shoulder with the front legs.

In addition, the hams are larger and heavier (between 7 and 9kg), on the other hand, the shoulders are much smaller (between 4 and 5kg).

healing differences

Curing is essential for the quality of the product.

At Jabu Jabugo, healing is totally natural, through the closing and opening of windows.

In Jabu Jabugo, the shoulders spend a minimum of 24 months in a natural cellar, after passing through the sea salt and settlement.

This is a notable difference compared to Jabu Ham, since the ham, with greater leanness and fat than the shoulder, spends a minimum of 3 years in the cellar.

The Taste: Ham vs Shoulder

The Jabu Palette has great depth on the palate.

The flavor is more intense than that of ham due to its closeness to the bone.

On the contrary, Jabu Ham offers greater complexity, with a broader spectrum of notes and a delicacy with greater nuances, much softer and more elegant.

How to cut the Palette and Ham

Cutting a palette is not easy, but it is not impossible.

It is important to mark the different bones with a nail tip.

To cut the ham at home it is important to start with the stifle (the thinnest part, with less fat).

If cutting is a challenge for you, you can always buy a Sliced ​​Jabu Ham and focus on the essentials, on enjoyment.

About Jabu Jabugo

Jabu is located in Jabugo in the Sierra de Huelva region in the heart of the Sierra de Aracena and Picos de Aroche Natural Park.

Jabu products are made in a traditional and natural way.

At Jabu we take care of every detail in the preparation of our products.

All the processes are natural and our pigs, who live in a unique and natural ecosystem - in the countryside, the pasture between holm oaks and cork oaks - feed on grass and acorns.

Made by UE Studio

This text has been developed by UE Studio, a creative branded content and content marketing firm from Unidad Editorial, for JOSELITO.

According to the criteria of The Trust Project

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