Iberian acorn-fed ham , with the Guijuelo Designation of Origin, from pigs fed on acorns during the montanera season.
Curing process of 3 to 5 years. Sweet and intense flavor and pleasant aroma.
A ham is a handcrafted ham of the highest quality, with the aroma and bouquet that comes from an aged ham at its perfect point.
We understand Iberian pork ham to be the product made from the hind limb or ham from adult Iberian pigs, subjected to the corresponding process of salting, drying and maturing. This ham comes from pigs raised in the pasture and fed on the montanera.
One of the most important factors that will influence the curing process of the ham is the salting. Afterwards, it rests in natural drying rooms where the fusion of external and intramuscular fats begins, "sweating" the hams, to finally pass to the cellars where it achieves the right balance of humidity and temperature that make the extraordinary ham possible.