DA good ham produces a host of unique sensations. That is precisely the philosophy that prevails at Jaylu. A culinary concept primarily based on the value of the product; an uncompromising defence of food’s capacity to induce emotions.
Accordingly, Jaylu would be rendered meaningless without the experience of eating ham. The different and original ways of cutting ham is a house specialty.
Indeed, the wisdom and effort of Enrique Caballero Baños, our chef, lies behind this pairing. It is not about serving a plate of Iberian “Bellota” ham. There is much more to it.
Jaylu is committed to supporting local produce from Andalusia. We serve acorn-fed Iberian ham from pigs raised and cured in Huelva’s mountains.
After the pig slaughter, in January, February and March, Enrique Caballero selects the hams that will be served in his establishment.
The selection process is entirely manual and individual. Enrique visits his trusted producers to personally select each ham.
To select the best hams, he analyses their appearance and marbling, talks with the slaughterers who cut the animal, and queries about the length of the curing time. On average, 600 “Bellota” hams are examined to select the 100 best hams for Restaurante Jaylu.
What is the texture of a quality ham? At Jaylu, we only serve “fig” hams. That is how we call a top quality ham. The ham has earned this sobriquet due to the tenderness of the fat which can be easily compressed. This is a fail proof sign that the pig was acorn-fed and, therefore, worthy of Jaylu.