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Finca Jarallana 50% Iberian Bellota Ham, a JEWEL OF SPANISH GASTRONOMY WITH CAPITAL LETTERS.

It comes from pigs descended from an ancestral Iberian lineage crossed with the Duroc breed, which gives it the intramuscular fat infiltration that is so appreciated

Came from pigs descending from an ancestral Iberian lineage crossed with the Duroc breed, which gives it the intramuscular fat infiltration so highly prized

Our primals are "thrown" into the Extremadura pasture in November, with a starting weight of about 90 kilos, feeding exclusively on the abundant acorns that sprout in our oaks, roots and grass, walking about 10 km daily in search of the sweetest fruits. All this will give the ham that firm muscle fiber and a uniform fat infiltration throughout the piece. Normally in just over 3 months they reach a weight of 150-160 kilos

Throughout this process an external auditor, Certicalidad, ratifies in several visits to the field that the animals are loose throughout the farm and that they only feed on acorns without incorporating absolutely no feed, performing analysis of their droppings and also, once slaughtered in February, random checks are made of the fat of the hams that must be between a range of Omega 3, 6 and 9

After Once the acorn-fed acorn-fed ham is fresh, it is pressed to eliminate the blood inside that would cause the piece to rot, the excess fat that surrounds the piece is removed and it is placed in salt at a temperature of almost 0º C.

Afterwards, it is placed in the salt at a temperature of almost 0º C.

Afterwards, we take it to an artificial drying room that simulates winter weather conditions for about 6 months

The next step is the natural drying room where the air currents caress the ham and the temperature fluctuations of spring and summer will cause the chemical reactions that will give it its characteristic color, aroma and flavor to take place

After spending at least 2 summers in the natural drying room and when the ham is "tight" we take it to the subway cellar where it will remain in a state of dormancy When the acorn-fed ham is at its best, it is deboned and packaged.

When the acorn-fed ham is at its best, it is deboned and packaged

INGREDIENTS: Iberian acorn-fed ham, common salt, sugars, preservatives (potassium nitrate E-252 and sodium nitrite E-250) and antioxidants (E-300)