~ Laudes Iberico de Bellota, Bone-In Jamon (36 months)
~ I Jamon Tacos Ham (small cubes) 250g
~ Capa Negra Iberico de Bellota, Jamon (36 months)
~ I Jamon Tacos Ham (small cubes) 500g
~ Capa Negra Cebo de Campo, Bone-In Jamon (36 months)
~ Corumbel and Rubio Anada 1965 8 °
~ Iberian Loin
~ Seleccion Lamb Chops Bone-In
~ Corumbel and Rubio Balsamic Vinegar 6°
~ Corumbel and Rubio Anada 1965 8 °
~ Olivalle - Extra Virgin Olive Oil (organic)
~ Olivalle - Extra Virgin Olive Oil (organic)
~ Porkus Crianza Rioja 2008
~ Llopart Rose Brut 2009
~ Luis Felipe Brandy Gran Reserva
~ Rioja Reserva 2006, Marques del Atrio
/ Jamon / Iberico / Iberico Ham - CAPA NEGRA
Iberico Ham - CAPA NEGRA
The Iberian pigs are raised through "dehesa" system - reared in free range and fed on acorns, the ham is formed in its unique texture with balanced aroma and intense flavor.

Martín Berasategui ‘s Endorsement

Consorcio de Jabugo launched a new trade mark of Capa Negra with two product lines in 2010. Martin Berasategui, a 3-Star Michelin Chef with high recognition and appreciation in Europe, was invited to select the favorable Jamon brand and endorse the product line which to be shown in the Spanish Food Exhibition - Allmentaria in Barcelona. The prestigious chef chose the trademark of Capa Negra and endorsed its highest quality with his signature on the product.

The Iberian ham products of CAPA NEGRA by Consorcio de Jabugo, with its balanced aroma and taste, perfect texture, high fat quality, was ranked the best Iberian Bellota Jamon in Spain in September 2011 ! (www.ocu.org)
Many centuries ago, the rulers of western Spain decreed that each town and village should maintain pastures studded with oak trees, called the dehesa, for the long term stability of the region. This forest/pasture continues to serve many purposes. The holm and cork oaks provided firewood for the people, shade for the plants and livestock, cork products, and acorns (bellota) during fall and winter. Ibérico pigs love acorns. Each pig can eat ten kilos of acorns a day.

With the Bellota hams, the most miraculous transformation is of the fats. Through this period of heating and cooling, salting and drying, the fats are broken down. Because of the antioxidants in the acorns and the unique curing process, the saturated fats are changed into healthy mono-unsaturated fats high in oleic acid.
Cebo ham stems from Iberian pigs, which have been fed on leguminous feed (wheat, barley) during its entire feeding cycle. This ham is brought to market in the 2nd year after slaughter, which means it has been cured for 24 months.
Background/ History
Mission Statement
Organic & Healthy
Wine & Spirit
Gift Hampers
What's New
Order and Payment
Receipt of Goods
Governing Law
Contact details
Google Map