Otherwise, we could not talk about Félix de Múrtiga. Nor its natural surroundings, of meadows, valleys and mountains. Of pastures, streams and oak forests. Of peaks that still feel the distant coastal breezes; or of its mild temperatures, which in autumn nourish our pigs as they roam the mountains and in winter help to cure our hams and cured meats.

Without Jabugo we could not talk about a tradition spanning centuries, nor of the unique flavour that has made a name for itself. Like Félix de Múrtiga.