Sliced – Jarano Ibéricos

Grain-fed ham

diego — Tue, 30 Jun 2026 08:45:33 +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.

Acorn-fed ham

diego — Tue, 30 Jun 2026 08:40:35 +0000

Raised in privileged environments such as the Sierras of Huelva and Aracena, it develops unique nuances thanks to its microclimate. This ecosystem of holm oaks and cork oaks supports the animal’s free-range life and constant exercise, which contributes to optimal fat marbling in the meat.
During the montanera, the pig feeds exclusively on acorns and natural pasture, a diet that gives the ham its prized oleic acid content, known for its health benefits.
Its 50% Iberian breed status also allows greater intramuscular fat infiltration, resulting in a more tender bite.

Iberian Salchichón

diego — Fri, 19 Jun 2026 10:18:20 +0000

Cured sausage made with finely minced Iberian pork lean and fat, seasoned with salt, pepper, nutmeg, oregano, and garlic. Its recipe is inspired by the traditional formulas of the ancient muleteers from Salamanca, passed down through generations. Artisanally cured in our natural cellars under the supervision of our Master Charcutiers, this sliced Iberian salchichón preserves all its characteristic aroma, flavor, and texture, ready to enjoy instantly. The curing process lasts between 70 and 90 days, ensuring a product of the highest quality and authenticity.

Iberian Chorizo

diego — Fri, 19 Jun 2026 10:16:43 +0000

Made with selected lean cuts and marbled meats of Iberian pork, seasoned solely with paprika, garlic, and salt. Its production process follows the artisanal tradition of our Master Butchers, using exceptional raw material.

Free-Range Iberian Shoulder (Cebo de Campo)

diego — Thu, 18 Jun 2026 08:27:03 +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 Grain-Fed Ham

diego — Thu, 18 Jun 2026 08:26:02 +0000

50% Iberian free-range grain-fed ham, presented in a sliced format, from pigs raised free-range in the dehesas of the south-west of the Iberian Peninsula. Fed on natural cereals and aromatic herbs, their diet, together with free-range exercise, promotes the development of meat with the perfect balance between lean and fat, resulting in the characteristic marbling that defines its quality.

Acorn-fed Pork Shoulder

diego — Thu, 18 Jun 2026 08:25:03 +0000

The natural diet and free-range exercise of the pigs in the dehesas contribute to developing balanced musculature, with the perfect proportion of meat and fat, resulting in the characteristic marbling that distinguishes Jarano’s organoleptic quality.
Each packet has been carefully sliced by our Master Ham Carvers, preserving all its qualities and guaranteeing an exceptional gastronomic experience, with the intensity and flavour that make our ham unique.

Acorn-Fed Cured Pork Loin

diego — Thu, 18 Jun 2026 08:25:03 +0000

Our 100% acorn-fed Iberian cured pork loin is presented sliced, preserving the perfect balance between meat and fat that creates the characteristic marbling and the tenderness and juiciness that distinguish its organoleptic quality.
The meat is seasoned only with salt, garlic, and paprika, and cured using traditional methods in natural drying rooms for approximately 90 days, developing a balanced flavour and tones ranging from orange to mahogany, with its distinctive marbling.
Each sliced pack has been carefully prepared to offer an immediate gourmet experience, ready to enjoy.

Acorn-Fed Ham

diego — Thu, 18 Jun 2026 08:25:02 +0000

The combination of a natural diet and free movement in an idyllic setting results in an unmistakable flavour. The Sierra de Huelva, cradle of the finest Iberian pork, does the rest. In our cellars, each piece is cured at the pace of the seasons, slowly and naturally, shaping the aroma and character that set apart a true 100% Iberian acorn-fed ham.
This sliced format has been carefully cut by our Master Ham Carvers, preserving all its qualities and ensuring an optimal gastronomic experience in every pack, with the same quality and excellence that define our whole pieces.