From Jabugo- Huelva, Guijuelo, Valle de los Pedroches or from the Dehesa de Extremadura: Iberian kind + Dehesa + know how: the best you can get.

Acorn Iberian hams and shoulders that we select are top quality and they are exclusively from free ranged pigs and fed with acorn and grass in order to rise at least 60 kilos during the last phase of their lives (Montanera).

First, the hams and shoulders go through a 10 days salting and then they are cured during a period of between 24 and 36 months. Some of them get to 48 and 50 months.