The appearance of each slice, with intense red lean meat caused by a high rate of myoglobin and a white or pinkish fat that should yellow at its edges due to its slow maturing process of up to four years, and its intense shine caused by the high percentage of oleic acid, is obtained during the montanera (acorn-feeding season), and this will also be a differentiating factor in its nutritional quality and in the aspects that grant it the classification of an extraordinary, highly healthy food.

Sweet flavor. Our 100% Iberian pigs enjoy a long life of 18 to 24 months in free-range conditions, with the highest standards of welfare, ecology, and animal sustainability. The preparation and curing of our Iberian products is meticulously supervised by our qualified technicians, controlling ventilation, temperature, and humidity. In our natural cellars, the curing of our products is carried out slowly, with our hams reaching their optimal curing point after up to 4 years depending on the weight of the pieces. Only with this patient wait is the result in aroma, flavor, and texture of an excellent Iberian product achieved.