Spanish ham

Jamón Ibérico

At our Bed & Breakfast you are in the centre of the area where the best, most exclusive ham in the
world is produced: Spanish Iberian ham, popularly known as “pata negra”.

In spring, the Iberian pigs eat grass and in summer, a mixture of barley and wheat. It is in the
autumn that the ham obtains its delicate, characteristic flavour, when the pigs eat up to 10 kg of
acorns a day. Only the hams of the Iberian pigs that feed on acorns and grass in the wild in the last
growth phase may be denominated ‘Jamón Ibérico de Bellota” or ” Paleta Ibérica de Bellota’. The
drying and curing process of Iberian ham takes over two years to complete.

The unique taste experience of this special ham makes your visit to Valle del Arroyo more than
worth it.

Tip: Jamón Bodega “Eiriz Jabugo”

Jamón Ibérico is the star of the show here in the Sierras and a visit to a Jamón Bodega is
fascinating. Understanding the history and complexities of the process, and the differences
between one cold cut and the next, enhances the tasting experience.

Jamones Eiriz Jabugo, is a family owned and run operation. Here, Domingo invites you to visit both
the property and the factory. See first hand the care with which the quality of the product is
controlled, from the initial breeding and raising of the Iberian pigs, through to the creation of a truly
artisanal product. As the recipients of the Gold Medal at the 2010 Great Taste Awards held in
London by The Guild of Fine Food, this product is held in high esteem both locally and
internationally for its excellence. They are also an accredited member of the Ruta de Jamón.

Guided Factory Tour + Sherry and Jamón tasting • Minimum 2 People • €37,50 pp

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