Iberian Acorn Ham is a highly prized regional Spanish delicacy. The Iberian pig, an ancient breed of long-legged black pigs, is born, bred and reared in a region of oak and cork forests. It is this rearing process, the freedom to forage, and the inclusion of acorns in the diet that gives the Iberian Acorn Ham its distinctive silky bands of fat and luscious smooth meat.
This Jamon is cured for between 28 months and 36 months, and selected at the exact point of perfection by experts. This slow and careful process, from the salting, drying and maturing in a secadero and the final curing in an underground bodega is the reason that this ham is so highly sought after.