Founded in the village of Jabugo, Consorcio de Jabugo was created to preserve the centuries-old tradition of Iberian ham production. The company is based in the Sierra de Huelva, a region famed for its oak-covered meadows and ideal climate for curing meats. Drawing on the legacy of local artisans and the natural rhythm of the Montanera (when Iberian pigs roam freely and feast on acorns), Consorcio de Jabugo has spent years perfecting its craft. Its hams, shoulders, and sausages are cured at 700 metres altitude, where cold winters and mild summers allow for slow, natural maturation.
Each ham under the Capa Negra label carries the mark of time: slow curing in natural cellars, careful selection of Iberian pigs, and seasoning that respects the old ways. But behind the scenes, innovation plays its part—modern traceability, refined processes, and a commitment to consistency ensure that tradition isn’t just preserved, it’s perfected. Capa Negra isn’t just a product line; it’s a philosophy. It’s where heritage meets progress, and where every slice tells a story of place, patience, and pride. This blend of heritage and detailed craftmanship creates the perfect combination.
