Acorn-fed ham and shoulder 100% iberian

Frozen Meat
Finger Food

Usage Scenes(Usage/Recipies)
The premise of our history

The investment in meadows and mountains clearly proves the Consorcio de Jabugo’s commitment, with sustainable development and a production model based on traditional forms of livestock management, which benefits a very threatened and vulnerable ecosystem that is essential for obtaining top quality products.

The preparation of the hams, shoulders and sausages follows the traditional Sierra de Huelva method: curing in natural drying houses where the wisdom of the master artisans is applied to every detail.
Countries of Trade
JAPAN ： Both direct and indirect transactions are acceptable

Manufacturer's Suggested Retail Price	100 €/kg

Inquiry to exhibitor

CONSORCIO DE JABUGO

https://consorciodejabugo.com ; https://959iberico.com ; https://capanegra.es

Overseas exhibitors
Exportable
Co-exhibitor
Organizer : ICEX SPAIN TRADE AND INVESTMENTS

FOODEX JAPAN 2026 / 2026 Japan Meat Industry Fair 50th
National Pavilion
Booth number W1-B01-029

Exhibited products	Consorcio de Jabugo produce two main brands of Iberian Pork products, who share marketing and distribution synergies in addition to their positioning as quality referents in the food sector. products, who share marketing and distribution synergies in addition to their positioning as quality referents in the food sector. Their location makes the drying houses and cellars the ideal place to cure the products in the natural and artisan conditions that add to their unique character. Together with the cured products, hams, shoulders and sausages, their Iberian pork meats are increasing in demand.

Exhibited products

Consorcio de Jabugo produce two main brands of Iberian Pork products, who share marketing and distribution synergies in addition to their positioning as quality referents in the food sector.
products, who share marketing and distribution synergies in addition to their positioning as quality referents in the food sector.

Their location makes the drying houses and cellars the ideal place to cure the products in the natural and artisan conditions that add to their unique character.
Together with the cured products, hams, shoulders and sausages, their Iberian pork meats are increasing in demand.

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