Capa Negra 50% Iberian Acorn-fed Ham

Capa Negra Ham

The Capa Negra 50% Ibérico Acorn-Fed Ham is a whole leg that combines tradition, flavour and gastronomic excellence. Made from 50% Ibérico breed pigs raised in semi-freedom in the dehesas of the Sierra de Huelva and fed on acorns during the montanera, this ham offers a perfect balance of juiciness and aromatic nuances. Its marbling of fat rich in oleic acid provides a silky texture and an intense, lingering flavour full of personality. Each piece matures by hand for more than 30 months in natural cellars, where the mountain microclimate enhances its unique character.

History and tradition of Capa Negra

Capa Negra was born in the Sierra de Huelva as a tribute to the essence of authentic Ibérico. Its name refers to the characteristic dark skin and black hoof of Ibérico pigs, a symbol of purity and quality. The brand has inherited artisanal know-how passed down through generations, carefully overseeing every stage of the process: from free-range rearing to slow curing in natural drying cellars. This commitment ensures pieces that reflect the values of classic Ibérico: authenticity, respect for the land and an unmistakable flavour.

Characteristics of Capa Negra ham

The Capa Negra 50% Ibérico Acorn-Fed Ham stands out for its deep and balanced flavour, ideal for Ibérico lovers seeking a more accessible gourmet experience. It comes from pigs with 50% Ibérico genetics, raised in open dehesas and fed on acorns during the montanera. Its meat has fine and moderate marbling, with fat rich in oleic acid that provides juiciness and elegance on the palate. The artisanal curing of more than 30 months in the cellars of the Sierra de Huelva enhances the nuances, producing a ham with a complex aroma, tender texture and notes of nuts and wild herbs.

Main features:

• From 50% Ibérico breed pigs raised in semi-freedom in the dehesas of the Sierra de Huelva.
• Acorn-fed during the montanera.
• Artisanal curing for more than 30 months in traditional cellars.
• Red label (Norma del Ibérico): intense flavour, juicy texture and elegant aromatic profile.

Storage tips for Capa Negra ham

• Keep between 20 and 25 °C.
• Store in a cool, dry place away from direct sunlight.
• Cover the cut with slices of fat to preserve aroma and juiciness.

Why choose Capa Negra ham

Choosing a Capa Negra 50% Ibérico Acorn-Fed Ham means betting on Ibérico tradition in its most authentic and accessible form. Coming from free-range pigs fed on acorns, it guarantees juicy meat, a deep aroma and an intense flavour full of nuances. Recognised for its authenticity and excellent value for money, this ham is ideal both for everyday enjoyment and for celebrations and special occasions.

Balance of the Ibérico breed

The Capa Negra 50% Ibérico ham comes from pigs with selected genetics, combining the nobility of the Ibérico with other traditional breeds. This balance produces meat with fine marbling, juiciness and a harmonious flavour, enriched by the acorn diet during the montanera.

Natural and slow curing

Each piece matures by hand in natural cellars of the Sierra de Huelva for more than 30 months. The mountain microclimate provides a slow curing process that develops complex aromas and an elegant flavour with notes of nuts and wild herbs.

Prestige and authenticity

Capa Negra represents the tradition of quality Ibérico, recognised by experts and consumers who value authenticity. Choosing a Capa Negra 50% Ibérico Acorn-Fed Ham means enjoying a product crafted with artisanal rigour, uniting flavour, history and the essence of the finest Spanish gastronomy.