The real jewel of Spanish cuisine, with a pleasant taste on the palate, tasty, but it is not salty, fragrant and delicate meat, sliding in the mouth, leaving an aftertaste to exquisite and delicate aromas, or a luxury for senses, and also a very healthy food, as the Iberian pig fat fed acorns has about 60% of oleic acid which is beneficial on cholesterol, increasing rates of beneficial cholesterol and reducing the rate of harmful.

      From a freedom Iberian pigs reared on a basis of acorns only. Its exterior form is elongated and stylized, with a delicate flavour; their meat is finely streaked by the fat of the acorn that gives a beautiful look and great juiciness and a fine texture. It is an important source of vitamins B1, B6, B12, protein and folic acid, with benefits recognized on the nervous system and brain. It is antioxidant, because it has a lot vitamin E.

      Iberian Ham from a pig fed on acorns with freedom during the open range and ending fattening from cereals and legumes wild exclusively. At the court presents a colour between pink and purple and red grease, one of the great secrets of Iberian ham, is very aromatic and smooth as it melts in your mouth flooding the palate with a unique flavour, full of nuances, intense and prolonged .