COVAP 100% Iberian Ham Leg (6-6.5Kg)

COVAP 100% Iberian Ham Leg

The COVAP 100% Iberian Ham Leg stands as one of Spain’s most distinguished gourmet products, a testament to centuries of tradition meeting sustainable modern practices. This is not simply cured meat, it is an edible masterpiece born from the unique ecosystem of the Valle de los Pedroches in Córdoba, one of the world’s largest continuous holm oak forests spanning over 300,000 hectares.​

What elevates this bellota ham to gourmet status begins with genetics. The 100% iberian ham leg comes exclusively from pure breed Iberian pigs, an ancient breed native to the Iberian Peninsula with a unique ability to infiltrate fat throughout their muscle tissue. These remarkable animals possess a genetic gift that no other breed can replicate, creating the characteristic marbling that defines premium iberian ham.​

The Valle de los Pedroches provides the perfect terroir for raising these exceptional pigs. This protected dehesa landscape, recognised as a UNESCO Biosphere Reserve, consists of centuries-old holm oaks, cork oaks and gall oaks that produce the coveted acorns. During the montanera, the traditional fattening period from October to March, 100% Iberian pigs roam freely across this ancient pastureland, consuming up to 10 kilograms of acorns daily alongside wild grasses and herbs. This natural diet is the secret behind the ham’s extraordinary flavour and nutritional profile.​

The production process follows time-honoured artisanal methods. After careful selection, the hams undergo dry salting with sea salt for approximately one day per kilogram of weight. Following salting, the pieces rest in controlled chambers where salt distributes evenly through the meat. The hams then progress to natural drying rooms where temperature and humidity conditions mirror the changing seasons, allowing the pieces to develop their characteristic colour, aroma and taste over a minimum curing period of 36 months.​

This extended maturation in COVAP’s natural cellars is crucial. During this time, enzymatic processes break down proteins and transform fats, concentrating flavours and creating the complex taste profile that distinguishes premium iberian ham. Master curers monitor each piece individually, ensuring optimal conditions throughout the lengthy ageing process.​

The finished product displays intense, bright red colour with fine white veins of fat marbling throughout. When sliced thinly, the fat appears almost translucent and melts at room temperature, flooding the palate with nutty, sweet notes characteristic of acorn-fed iberian ham.​

A Remarkable Healthy Choice

Beyond its exceptional taste, 100% iberian ham leg offers impressive nutritional benefits that make it a surprisingly healthy indulgence. The acorn-rich diet of the Iberian pig produces ham containing over 55% oleic acid, the same heart-healthy monounsaturated fat found in olive oil. This beneficial fat composition helps increase HDL (good cholesterol) whilst lowering LDL (bad cholesterol).​

A 100-gram serving provides approximately 32 grams of high-quality protein, making it an excellent alternative to red meat. The ham is rich in B vitamins, particularly B1 and B2, which support nervous system function and brain health. It also contains vitamin E, a powerful antioxidant that helps prevent premature ageing, plus essential minerals including iron, zinc, phosphorus, magnesium and selenium.​

Despite its rich taste, 100% iberian ham leg is relatively modest in calories, with a 100-gram portion containing approximately 250-350. The natural curing process increases the ham’s digestibility to between 85% and 100%, allowing maximum nutrient absorption.​

How the Spanish Enjoy 100% Iberian Ham Leg

100% iberian ham leg holds a revered place at the table, often served as the centrepiece of celebrations and special gatherings. Spaniards treat premium Iberian ham with the respect it deserves, serving it simply to allow its complex flavours to shine. The ham appears at room temperature, around 21°C, when the fat achieves its ideal lustrous appearance and the aromas reach their peak.​

Traditional service involves slicing the ham paper-thin by hand with a long, flexible knife, an art form in itself. Each slice should contain both lean meat and marbled fat for the perfect balance of flavour and texture. Many Spanish families keep a whole ham leg mounted on a jamonero (ham stand) in their homes, slicing portions as needed for daily enjoyment. The ritual of carving and sharing iberian ham brings people together, encouraging leisurely conversation over fine wine or sherry.

For breakfast or merienda (afternoon snack), thin slices nestle into fresh baguette, whilst at dinner parties, iberian ham takes pride of place on wooden boards alongside Manchego cheese, olives and almonds.​

About COVAP

COVAP (Cooperativa Ganadera del Valle de los Pedroches) represents one of Spain’s most respected producers of iberian products. Founded in 1959 by a group of local farmers in Pozoblanco, Córdoba, this cooperative now unites over 2,000 farming families across three regions, producing 10% of Spain’s total acorn-fed 100% iberian pork.​

The cooperative’s commitment to sustainability and animal welfare sets it apart. COVAP holds AENOR Animal Welfare certification based on the rigorous European Welfare Quality benchmark, covering all 576 of its 100% Iberian pig farms. This certification verifies that animals are well-fed, well-housed, healthy and able to express natural behaviours throughout their lives.​