Best sellers – Jarano Ibéricos

Free-Range Iberian Shoulder (S)

diego — Thu, 18 Jun 2026 08:24:02 +0000

This diet, combined with the exercise performed by the pig in the wild, contributes to the development of its musculature, with the perfect proportion between meat and the fat necessary to produce the characteristic marbling that distinguishes the organoleptic quality of its meat.
A stylized piece, with a black hoof and a slender shank. The external fat is soft with a smooth texture. Profiled with the characteristic half-moon cut.
The production process is supervised daily by master ham makers, guarantors of the quality of our pieces and faithful transmitters of tradition, where our shoulders mature in natural cellars at the rhythm of the seasons.
The curing process is between 16 and 20 months.

Free-Range Cebo Iberian Pork Shoulder (M)

diego — Thu, 18 Jun 2026 08:24:02 +0000

Iberian Cebo de Campo Shoulder Ham (L)

diego — Thu, 18 Jun 2026 08:23:02 +0000

Acorn-Fed Shoulder (S)

diego — Thu, 18 Jun 2026 08:22:02 +0000

Optimal feeding and the pig’s constant exercise, roaming freely in the dehesas, contribute decisively to muscle development, with the perfect balance between meat and the fat needed to create the distinctive, unique marbling that sets Jarano’s organoleptic quality apart.
Our Master Ham Makers carefully tend to each piece individually, ensuring a top-quality final product: an exquisite blend of unique aromas and flavours that is a true delight for the senses.

Acorn-Fed Shoulder Ham (M)

diego — Thu, 18 Jun 2026 08:21:02 +0000

Acorn-fed Iberian Shoulder (L)

diego — Thu, 18 Jun 2026 08:20:02 +0000

Cebo Iberian Ham (L)

diego — Thu, 18 Jun 2026 08:19:01 +0000

A sleek piece, with a black hoof and a fine shank. The outer fat is soft, with a smooth texture. Trimmed with the characteristic V-shaped cut.
We follow the complete process of making our hams.
The curing process takes between 18 and 24 months.

Cebo Ham (XL)

diego — Thu, 18 Jun 2026 08:18:01 +0000

Free-range Grain-fed Iberian Ham (L)

diego — Thu, 18 Jun 2026 08:17:01 +0000

The diet combined with the exercise of the free-range pig contributes to muscle development, achieving the perfect balance between meat and fat required for the characteristic marbling that distinguishes the organoleptic quality of its meat.
A slender piece with a black hoof and thin shank. The external fat is soft with a smooth texture. Trimmed with the characteristic V-cut.
The production process is supervised daily by master ham makers, the guardians of our quality and faithful keepers of tradition, where our hams mature in natural cellars at the rhythm of the seasons.
The curing process takes between 22 and 28 months.

Field-Fed Iberian Ham (XL)

diego — Thu, 18 Jun 2026 08:16:01 +0000