Raw material:    Iberico pork produced in Andalusia and Extremadura´s farmlands; country estates owned by the "Jabugo Gourmet" group. This pork is processed in the sausage and salting ham factory "Selección Castaño del Robledo" Ltd., registered in the D.O. "Jamón de Huelva" and placed at 4.5km from Jabugo, in the Natural Park of the Aracena Mountain Range and the Aroche Peaks.

Making:    Always handmade and respecting traditional recipes, the pre-salting, salting, washing and post-salting of the pieces is carried out allowing the necessary time for each one of the steps of the process. The experienced "maestro jamonero" will also determine the resting time the ham needs to remain in the drying areas, under controlled temperature and humidity levels. This process will take place in open spaces, under the drying air of the mountains in the Natural Park of the Aracena Mountain Range and the Aroche Peaks. The last stage of the process takes place within the quietness and silence of the cellars, allowing plenty of time for the pieces to reach the ideal preserving point and the extraordinary taste and aroma that makes them unique.

- Jamones de Bellotas y Recebo Pata Negra. (Gland, Recebo's Pata Negra Hams) - Paletas ibéricas de bellota y Recebo Pata Negra. (Gland, Recebo's Pata Negra Shoulder Blades) - Embutidos Ibéricos. (Pata Negra Sausages)