Acorn fed ham 100% iberian

冷凍肉
乾燥肉
未加工肉

利用シーン
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.
製品の特徴
The Mediterranean origin of the 100% Iberian pig, its diet of acorns and the privileged conditions of the meadows give it very special characteristics.
取引対象国
JAPAN ：直接取引も間接取引も可能

SPAIN ：直接取引も間接取引も可能

希望小売価格	100 €/kg
特記事項	Their high quality, the transparency of their elaboration process and the traceability of the animals define this company

出展者へ問い合わせ

CONSORCIO DE JABUGO

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

海外出展者
輸出可能
共同出展者
代表：ICEX SPAIN TRADE AND INVESTMENTS

FOODEX JAPAN 2026 / 第50回食肉産業展2026
海外ナショナルパビリオン
ブース番号 W1-B01-029

出展製品	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 dem

出展製品

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 dem

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