Iberian Shoulder Protected Designation of Origin Jabugo
The 100% Iberian Shoulders fed on acorns during the fattening season in the pastures owned by the family business, come from 100% Iberian pigs raised in freedom throughout their lives, where they travel hundreds of kilometers in search of food for the Sierra de Huelva. This very natural way of life and the daily exercise they do are responsible for the peculiar fat of acorn-fed Iberian ham, an intramuscular infiltration that gives each bite an unmistakable texture and flavor.
They belong to the Jabugo PDO , which gives them a plus by giving them the "SUMMUM" Quality Designation, a label reserved for certain Iberian products that meet a series of extra quality requirements.
In our Iberico ham store, we bet on products of the highest quality, and without a doubt, the 100% Iberian acorn-fed shoulder Oro Viejo should be included in our products.
Buy "Oro Viejo" PDO Jabugo Pork Shoulder
This piece of the Iberian pig is obtained from the front legs of the animal, which are much smaller than the hams (hind legs). They have an approximate weight between 4kg and 6kg and you can choose in sections of 0.5kg.
It must be taken into account that the yield of a 100% acorn-fed Iberian shoulder is lower than that of hams, so you should calculate a use of around 30-35% of the total weight of the leg.
If you buy the acorn-fed Iberico shoulder ham online at the Jamón Pasión store, you will ensure that it is shipped from natural drying rooms, with minimal handling and in its natural environment, with the ideal temperature and humidity. And also, Shipping is Free in mainland Spain in 48/72h
Conservation of the Spanish Hams
When Buying the "Oro Viejo" Iberico jamon Jabugo , you must remove the protective packaging and place it in a cool, dry place out of the reach of sunlight and heat-emitting appliances and appliances. Once started, you must protect the meat of the pork shoulder where the cut has begun with a layer of the initial fat from which it has been removed to preserve its unctuousness and drop a clean kitchen cloth on top. Always use suitable and well-sharpened utensils to obtain the best characteristics of Huelva ham .
This fantastic Iberian pork shoulder should start with the stifle, the narrow part of the piece that we observe with the hoof downwards, if it is going to be consumed in a period of 3/4 weeks, the opposite of the mace, the widest part and meaty if we put the hoof up, which is the one that will best be preserved during the tasting period thanks to the greater infiltration of fat from the Iberian ham .