In the heart of the Sierra de Aracena, in the north of the province of Huelva, at a height of about 700 metres above sea-level, lies the village of Jabugo.
Cold and dry in winter, mild in spring and summer, Jabugo is found in a setting which is unique in the world.
The ham and other products which come from the Iberian pig are often referred to generically as "Jabugo" products, even though they come from elsewhere. This blanket use of the term is misleading, as only Jabugo enjoys the particular climatic and environmental conditions necessary to produce the quality of an authentic Jabugo ham.
The authentic hams of Jabugo are recognizable by the following characteristics:
- the typical V-shaped cut of the Spanish mountains, with the serrated pelvic bone.
- a weight of between 5.5 and 8 kilos, the optimum weight for an Iberian pork ham which has been cured in the drying room and cellar for between 18 and 30 months.
- black or dark grey hoof. The Iberian pig is characterized by its slender legs, measuring scarcely 5 cms in diameter at its narrowest point.
- greyish-yellow fat with a soft consistency.
- an brand of origin, by which the origin and breeding of the animal can be identified.