Food Chronicles

Tasting Jamon in Jabugo, Spain

Originally posted April 19, 2016
Reposted February 22, 2022

Spain’s food landmark in Jabugo

 

Spain’s food scene is undoubtedly one of the finest in the world.  The root of it all is in the quality of ingredients.

In the south of the country in the Huelva province, Jabugo is a village comprising a population of only 2,500.  It has also become synonymous with jamón ibérico.

Jabugo and Salamanca are most known for their jamón industry and the high quality of breeding and curing of these ham legs.

 

Jabugo’s Jamón

Jabugo is tucked away between lush chestnut and oak trees.  The black trotter pigs have the freedom to roam and feast on the land.  In fact, they can gorge on up to 11kg of acorns a day.  Once they reach 160kg they are peacefully put to sleep before being slaughtered.

The legs are then cured and air dried amidst the sea salt and mountain air.  The cold, dry winters and hot summers lend hand to the unique environment for curing the jamón.

Jabugo’s air smells of beautifully cured jamón – a sweet, nutty aroma.

The nutty smell comes from the acorn-fed pigs.  Jamón de bellota is the highest quality and most expensive.  Every slice is melt-in-your-mouth good.

Despite salt curing, the jamón itself is actually low in salt.  Because of the quality of the breeding and the diet of the pigs, the product is high in monounsaturated fat and oleic acid – like olive oil.  This means it encourages good cholesterol and helps reduce bad cholesterol.

So, bottom line, happy Jabugo pigs make for amazing jamón, and it’s good for you.

Everything in moderation, of course.

The small town of Jabugo in the Huelva province
Monumento al Maestro Jamonero
Bronze statue dedicated to the jamón serrano workers who have toiled for years to produce the famed oro serrano – golden ham
Jamón hanging to cure and dry
Legs ready for sale
Cinco Jotas jamón. The cups on the bottom catch the drops of oil
The flag of Jabugo
Lardo of jamón ibérico
Pitcher of sangria
Jamón salad with white asparagus, egg, tomatoes, and olives
Sampler of jamón and salami

 

 
Disclaimer: This article contains affiliate links to hotel booking sites. With no additional cost to you, your bookings earn me a commission if you click on the links via my website – Thank you!


Sign up for my newsletter on the sidebar for blog updates and my travel insider tips! And, check out my vlogs on YouTube!

Angela

Share
Published by
Angela

Recent Posts

Spring Rolls History: A Celebration of the Season

Originally posted April 19, 2021 Reposted March 21, 2023 How the Spring Roll Evolved in…

20 hours ago

Hoshino Resorts KAI Enshu in Hamamatsu, A Luxury Ryokan

Hoshino Resorts KAI Enshu: A Luxury Retreat in Shizuoka Ryokans are a uniquely Japanese experience…

3 days ago

All About Oyakodon

The History of Oyakodon & Where to Get a Great Bowl Oyakodon is considered an…

1 week ago

Guide to El Nido Island Hopping Tours

Originally posted February 19, 2020 Reposted February 1, 2011 All About El Nido Island Hopping…

1 week ago

Unagi: A History of Its Popularity

Plus, Popular Dishes & How It’s Cooked. Unagi is a freshwater eel that is loved…

2 weeks ago

Edo-Tokyo Museum: Discover the History of Tokyo

The Best History Museum to Learn about Tokyo. To truly understand and appreciate a country…

2 weeks ago