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By Jo Williams
Jabugo is one of the least picturesque villages
in the Sierra, with abattoirs and factories littering its outskirts.
But it is the best place to buy its famous cured ham and other pork
products which are produced here.
For many Spanish people, Jabugo is shorthand for
jamón Ibérico or pata negra (so-called
because of the Iberian pig's distinctive black trotters). The finest
- and most expensive - grade of cured ham is called bellota, a reference
to the major component of the pigs' diet of acorns. If you want
to see at close quarters how the ham is made, you can visit the
factory of the biggest and most established jamón producer,
Sánchez Romero Carvajal. Here, you can marvel
at the thousands of jamones hanging from the ceiling.
 Along the main street, where the Sánchez
Romero Carvajal factory is located, are lots of shops selling Iberian
pork products and jamones. Sánchez Romero Carvajal even has
its own bar-restaurant, but watch out for the prices.
The Calle Barco from the main shopping street leads
to the 18th-century Iglesia de San Miguel and a
pretty square.
There is an attractive walk of 3½km to Galaroza
along the Ribera de Jabugo starting from the municipal swimming
pool near the N435. Walk towards the N435 from the pool, passing
underneath the N435 and turning immediately right down a dirt track.
After 1km there is a turning left that runs along the Ribera de
Jabugo, a leafy track that is good for hot days since it is mainly
in the shade. Alternatively, rather than turn left after 1km, continue
along the track 2km south to Castaño del Robledo.
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