To say Jabugo, is to say tradition and the best crafts-manship. Due to the extraordinary macroclimate such as cold northern winter winds and the mild summer temperatures, the hams are cured in a natural way at 700 meters altitude. Quality is stringently controlled during the whole production and elaboration processes, and can be seen from the breeding of the pig to the maturation of the p

To say Jabugo, is to say tradition and the best crafts-manship. Due to the extraordinary macroclimate such as cold northern winter winds and the mild summer temperatures, the hams are cured in a natural way at 700 meters altitude.

Quality is stringently controlled during the whole production and elaboration processes, and can be seen from the breeding of the pig to the maturation of the product to become a delicacy. Jabugo raises the Iberico pigs in the dehesa systems while paying special attention to the control of the genetic of the breed, the handing, and the nourishment of the pigs. Due to Iberico pigs reared in free range and are fed on acorns, their ham has a unique marble like texture and a special flavor and aroma.

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)