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100% Iberian acorn palette. Intense aroma, delicate flavor, and a slightly fibrous texture that melts in the mouth, leaving a persistent aftertaste characteristic of acorns. It has a characteristic color that varies from pink to purple-red, shiny, with infiltration of rosy fat, rich in oleic acid, which makes it creamy to the touch and enhances its organoleptic qualities. meters underground, to achieve optimal humidity and temperature parameters.

Loin: Made with natural ingredients and slowly cured for 150 days, finishing its maturation in a natural cellar.

Salami and chorizo: Made following traditional recipes from the region, using selected acorn-fed pork lean subjected to meticulous degreasing processes.