Route through the Protected Designation of Origin area of Iberian ham in Huelva

Huelva Ham is a protected designation of origin of Iberian ham. It is very well known ham because of its texture, aroma and particular distinguished taste with its centre in Jabugo (Huelva) in the heart of the Sierra de Aracena and Picos de Aroche Na

Although Jabugo is a small village it has great charm and most of its inhabitants work in the Iberian ham and cooked meats industry.

However the Sierra de Aracena has a lot more charms than just its cuisine.

Almonaster la Real, surrounded by forest, has the most beautiful rural mosque of its kind; Cortegana has its impressive castle; Cumbres Mayores is proud of its outstanding fortress, at the same time it has famous drying sheds where the Iberian ham is cured.

Galaroza, Aroche, Linares de la Sierra, Fuenteheridos, in fact any of these places is worth a leisurely visit. La Peña de Arias Montano is the site of the Sanctuary dedicated to Our Lady of Angels from where there are fantastic views of the mountains.

In Aracena, besides the charms of the village, like the Templar castle and the Plaza del Marqués de Aracena, there is one of nature’s wonders: la Gruta de las Maravillas, one of the most attractive tourist caves in Spain.

Although the Iberian pig farming goes on in the mountain areas, Huelva has a unique heritage and natural wealth that demands an unhurried visit. Its beaches attract numerous visitors and the protected nature in Doñana are attractions worth mentioning.

Designation of Origin of the Iberian ham

The breeding and production area on the Route of the Iberian Ham is in the Autonomous Communities of Andalucía, Castilla y León and Extremadura. These areas are marked out by the Regulating Council of the Designation of Origin of the Iberian ham. Guijuelo, la Dehesa de Extremadura, Jamón de Huelva and Los Pedroches are the four areas with Designation of Origin at present.

Curing stages of Iberian ham

After the free range grazing, the pig is slaughtered in the traditional way or industrially to reduce stress so that the quality of the meat is not affected. At the time of slaughter the blood is used for making cold meats and preserves.

Ham festivals

There are professional trade fairs, gastronomic events, congresses and local festivals centred around Iberian ham in the areas all along Route that give ham a festive quality that attracts thousands of visitors.