The secret of our 100% pure acorn-fed Ibérico ham lies in our pigs, which come from the purest Ibérico bloodlines. Fed with wheat, barley, and sunflower seeds during their first few months, they are then set free in the extensive pastures of Salamanca. From September to January, the dehesa (pastureland) floors are covered with acorns and other wild fruits. Our pigs roam more than 10 km daily in search of these delicacies, imbuing their meat with the aromas of the dehesa and developing unique flavors. Curing extends between 44 and 48 months in natural cellars. A feast in every bite!