Boneless 100% Iberian acorn ham DO Jabugo Cured in cellars for at least 3 years, this producer's hams have all the characteristic excellence of the name Jabugo.
After its 3 year curing process, these acorn hams from Eíriz are shredded, boned and the fat removed. This is very useful for people who are not so practiced with slicing a ham.
The production area is located in the town of Corteconcepción, near the municipality of Jabugo.
With a sharp knife or a "jamonera" (a special support for an Iberian ham), we can taste and appreciate all these Iberian acorn hams.
Sold vacuum-packed. Approximate weight.
Good for several months.
Since 2018 and the name changes of the appellation, the labels are marked Jabugo (before it was Huelva).
Data sheet
100% Iberian breed loin, black label. Iberian acorn loin is made from a special cut from the pig. Before being stuffed into its casing, the meat is seasoned. This product, approximately 50cm long, is eaten in thin slices.
Packet of 100g of Iberian acorn loin sausage. Made from the pig's loin (about 50 to 60cm) which is dried for about three months. The Eiriz family produces a loin sausage whose high quality is recognised in the Jabugo region. The seasoning recipe has so far been kept secret.
Iberian Lomito of prey, stuffed into natural casings, tied by hand. They are sold by 3 to a weight of about 1 kilo. The house EIRIZ produces lomito unique in Jabugo area. Especially dressing and recipe has been remained in secret.
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