acorn-fed Iberian Ham - Extremadura

The Iberian Acorn-fed Ham from Extremadura

This Iberian acorn-fed ham is crafted from the finest acorn-fed pigs in Extremadura, earning its producer recognition for the high quality of its products at the Great Taste Awards and winning the Best Iberian Acorn-fed Ham in Monesterio (Extremadura) twice.

Produced in the Sierra de Monesterio (Extremadura), this acorn-fed ham comes from 50% and 75% Iberian breed pigs raised in freedom during the montanera season. These pigs primarily feed on acorns, tubers, grass, and other natural products found in the Spanish dehesa.

With a curing time of over 36 months, this ham is considered an Iberian jewel, and its producer is one of the world’s best in the production of Iberian ham.

The production process is artisanal, as it was done in the past. The ham undergoes a salting process, followed by curing in a natural drying room where a master ham-maker ensures optimal drying and curing conditions. Finally, the ham is moved to the cellar, where it develops its characteristic aroma and flavor.

The production of this Iberian acorn-fed ham requires a minimum of 3 years, ensuring extraordinary flavor and quality.

In summary, this acorn-fed ham meets three fundamental requirements for being considered high quality:

1. The best raw material: Iberian acorn-fed ham from Extremadura, from pigs raised in freedom in the dehesa.
2. Artisanal production: Traditional process, without additives.
3. Slow and natural curing: Process lasting over 3 years in natural drying rooms.