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 Acorn Pork Shoulder, its fat is characterized by bright, pleasing flavour and aroma. It has low salt content and a slow process of healing craft in drying and natural cellars. It can be consumed in moderation in diets low in calories, so it does not harm in a hypocaloric diet, and is very healthy substitute for red meat in diets, given that 100 grams contain 43 grams of protein.

      The Iberian pork tenderloin is the most noble of all species of delicatessen. This is a complete piece of tenderloin, completely clean and free from grease, which is prepared with salt, pepper and other spices and seasonings such as garlic and oregano. They are stuffing in natural casings and are drying in natural cure for four or five months. A delicacy to the senses.

      The head of the loin comes from the union of several muscles that confluence between the loin and the dam palette, this being the place where the best are concentrated flavours of the Iberian acorn pigs. It is stuffed just as the loin and “Lomito” (small-loin) and cured in a craft in drying natural, introduced to cut a uniform texture, with a delicious aroma and flavour.

      The chorizo is a product genuinely Spanish, which is characterized by the use of paprika and garlic as a basis for its condiments. Its manufacture begins with a knife chopping meat noble of the Iberian pig and mass which once stuffed is left to stand for 24 hours in a cool place, and then was stuffed in natural casings. After passing the dryers where the natural maturation, while the meat acquires a firm texture and develops its exquisite aroma.

      The Iberian acorn pork “Salchichon” is made from a selection of Iberian acorn lean pork, seasoned with spices such as natural white pepper and nutmeg. It has a process of healing at least 3 months, resulting in a product of aromatic flavour and fine texture.