Jamón coming from the Iberian pig, submissive a natural feeding with acorns of oak, cork oak and quejigos; complemented with grass of grass, wild leguminosas and fruits of gramíneas, in the final phase of its fattening one.         

Jamón of elaboration craftswoman, with aroma and unique flavor derived from the feeding of the pig, cured during 26 - 30 months in natural dryers.    

To the cut it presents/displays infiltrations of fat, giving rise grained to the characteristic one of Iberian products, which determines its jugosidad and tenderness; the color varies between the rose and the red purple depending on the treatment; its soft brilliant fat and to the tact.