Only the pure Iberian pig in the meadow can produce gastronomic treasures of the highest level thanks to their morphology and metabolism

Their morphology requires a very slow growth. Then begins the fattening stage, which should coincide with the maturation of the acorn in the meadow. The process take over twenty months and involves dedicating more than two hectares per pig

Their metabolism infiltrates fats with great ease between the muscles. There lays the secret. The scent of the pastures, the wild plants and the acorn are kept in the fatty acids. The most important one, oleic acid, is provided by the acorn

This makes Iberian ham one of the five gourmet wonders in the world, together with caviar, foiê, truffles and champagne

Only selected, genetically pure (100%) Iberian pig, In the meadow and fed with acorn during its growth phase, can achieve excellence in its ham