The Iberian acorn ham is a product that can only be found in Spain, it comes from Iberian pigs that are feed in the wild and fed with acorns.
The genetics of the Iberian ham makes it the finest in the world. It is the only race capable of storing large deposits of liquids that infiltrate into the muscle groups, providing its clasis grain and unmatched smoothness, juiciness and tenderness.
The pigs have many pastures to roam and this avoids the pig storing too much superficial fat but more marbling fat.
The Iberian acorn ham is characterized for its aroma and its intense flavour, thanks to two ways. Feeding and also its maturing process, during its 2 or 3 years in “natural dryers” with a special climate; dry and cold in the winter and hot and windy in the summer.
The cut is characterized for its dark red colour and also the infiltrations of fat giving its place as the white marbling grain. Its fat is shiny, silky and soft to touch.
Its “denomination of origin” guarantees the quality of the “raw materials” of the process and the final product.
The Iberian acorn hams certificated by the D.O Guijuelo meet the following:
They come from pigs that have been fattened basically with acorns and herbs from the ecosystem of the pasture and that they overcome the parameters of fat acids stabilised and supervised yearly.
They are charactized by its sylized form and the fineness of their lines ending in its black hoof, with an exquisite flavour and a considerable quantity of fat infiltrated in the meat.
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