Jamón elaborated artisan (salty by means of covering in marine salt) and of long treatment (20 - 24 months) in natural dryers.    

Jamón coming from Iberian pig, race that is characterized by being able to store fat in its muscular weave, which is the key of its unmistakable flavor and texture. In jamón Iberian the animal feeds with acorns and grass, complemented its feeding with natural piensos.