Acorn-Fed 100% Iberian Pork Ham PDO Jabugo Súmmum Olalla

The 100% Iberian Acorn-Fed Ham DOP Jabugo Súmmum Olalla: The Pinnacle of the Dehesa

Discover the definitive gastronomic experience. This 100% Iberian Acorn-Fed Ham Súmmum Olalla is the result of artisanal tradition brought to excellence, rigorously selected for businesses that demand the utmost purity and consistency in every slice.

The Súmmum is not simply a ham; it is the materialization of a privileged life cycle. Its silky marbling and intense hazelnut aroma are the unmistakable signature of a piece that has matured with the time and care that only the Protected Designation of Origin (DOP) Jabugo can certify.

The Sensory Promise: Unrivaled Flavor and Melting Texture

When tasting the Súmmum Olalla, one experiences an aromatic complexity that evokes the dehesa itself. Its flavor profile is deep, balanced, and without excessive saltiness, thanks to the mastery of slow curing.

The Perfect Infiltration

The infiltrated fat, characteristic of the pure breed and exclusive acorn-based diet, melts on the palate, providing a richness that envelops the taste. This marbling not only improves flavor but also ensures a superior and consistent consumption experience.

The Importance of the Double Montanera

The key distinction of this piece is the double montanera (double acorn-feeding season). Our pure Iberian pigs enjoy two fattening seasons on acorns in our exclusive dehesas. This extended process saturates the muscle with oleic acid, creating that refined flavor profile appreciated by high-end culinary professionals, which also guarantees high profitability on the plate.

Technical Specifications and Origin Guarantee

Operational peace of mind for your business lies in traceability and certified quality. The DOP Jabugo seal is your guarantee that every step, from the dehesa to the curing cellar, has met the strictest controls in Huelva.

• Breed: 100% Pure Iberian. Complete genetic traceability.
• Diet: Exclusively acorn and natural pasture during two montanera cycles.
• Certification: Protected Designation of Origin (DOP) Jabugo. Maximum assurance of provenance.
• Curing: Minimum 36 months in natural drying cellars. Essential time for aroma balance.
• Yield: High-yield meat with a silky and unctuous texture.

By choosing the Súmmum, you elevate the perceived quality of your gastronomic offering, allowing you to justify a premium price to your most demanding customers.

Presentation Formats: Adapted to Your Service

We offer the Súmmum in formats designed to optimize your kitchen management and presentation, ensuring that the excellence of professional cutting is always available.

Traditional Whole Piece (7.00 kg to 9.00 kg)

Ideal for businesses with expert slicers who seek the ritual and maximum freshness at the time of slicing.

• 7.00-7.50 kg
• 7.50-8.00 kg
• 8.00-8.50 kg
• 8.50-9.00 kg

Boneless Whole Piece (Approx. 3.50 kg to 4.25 kg)

The practical solution for obtaining the superior quality of Súmmum without needing a specialized slicer at all times. The fat marbling ensures the quality of the cut is maintained.

• 3.50 kg
• 3.750 kg
• 4.00 kg
• 4.25 kg

Whole Piece Hand-Sliced and Vacuum-Packed

Maximum convenience for immediate plating in high-end service. Our master slicers guarantee the ideal proportion of lean meat and infiltrated fat in every package.

• 30 envelopes/ 3.00 kg
• 32 envelopes/ 3.20 kg
• 34 envelopes/ 3.40 kg
• 36 envelopes/ 3.60 kg

The advantage of professional slicing is consistency in every serving, which is vital for maintaining your menu standard.

Lessons from a Master Slicer: Consumption Tips

To fully enjoy the intensity of the Súmmum, we recommend serving it at room temperature (between 20-22°C) so that the fat softens and releases all its aromas. Pair it with a crianza red wine from Ribera del Duero or a Fino Sherry. A rustic sourdough bread is the perfect canvas for this masterpiece.

Why choose Súmmum over other Bellota Hams?

While other acorn products meet the minimum standard, the Súmmum focuses on exceeding the maximum. The synergy of the 100% Iberian breed, the double montanera, and curing over three years creates an unparalleled flavor profile. By incorporating Súmmum Olalla, you immediately elevate the perceived quality of your gastronomic offering, justifying a premium price to your customers.

If you are looking for alternatives to complement your menu, explore our 50% Iberian Breed Field-Fed Cebo Ham (Boneless) or, if you prefer convenience, try our 75% Iberian Breed Acorn-Fed Ham Hand-Sliced (100g).

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Frequently Asked Questions for Professionals about Súmmum Ham

What does the DOP Jabugo certification guarantee for a business?

The Protected Designation of Origin (DOP) Jabugo is your quality assurance. It certifies that the product strictly complies with breed purity (100% Iberian), the dehesa rearing system, and the curing process in controlled cellars in Huelva. It is the highest guarantee of authenticity and traceability you should demand from your suppliers.

How does the double montanera impact profitability in the kitchen?

The double montanera produces monounsaturated fat (oleic acid) that infiltrates better, resulting in a sweeter and less salty ham. This allows for greater control over the final flavor profile on the plate and ensures the product stays fresh and appealing for longer once opened, reducing waste from premature oxidation.

Is hand-slicing always preferable for high-end service?

Yes, especially for a ham of the Súmmum category. Our master slicers respect the grain of the product, optimizing the proportion of lean meat and infiltrated fat in each package. This ensures a consistent and superior flavor experience in every service, something machines cannot match in pieces of this quality.

Secure Excellence on Your Menu Today

Do not compromise your business standard. Select the format that best suits your demand and add the Súmmum Olalla Ham to your cart. Elevate your reputation with the pinnacle of Iberian charcuterie, guaranteed by DOP Jabugo.