Acorn-fed Iberico ham is without a doubt the best ham we can find in the world.
We start with a breed of pig that is the Iberian pig and a unique ecosystem in the world where we find large extensions of oak and cork oak forest.
The Iberian pig spends the last months of its life in total freedom in the forests of southwestern Spain. This is called "la montanera" and lasts from October to March where each pig goes to fatten up about 60 kgs eating acorns, roots and herbs.
Each animal eats between 8 and 10 kgs of acorn a day.
This fact makes the fat of the Iberian pig to take exceptional flavors and produce a fat with characteristics similar to that of olive oil. That is to say, a fat with a high content of oleic acid.
After this period of fattening the pigs, the hams are cured.
The hams are cured in natural drying rooms where the temperature and humidity are regulated by opening and closing the windows of the cellars.
Curing time is 36-48 months for acorn-fed Iberico hams and 20-24 months for acorn-fed Iberian shoulders.
When we taste a good Iberico ham of acorn well cut we will discover some flavors that we will only find in these pieces.
Acorn-fed Iberico hams have a red or black seal depending on the purity of the breed of pig.