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Treasure of traditional cured meats. A mix of Iberian meats from acorn-fed pigs raised in fields in absolute freedom where our staff guides them throughout the estate, leading them to the populated areas of the most prized fruit: the acorn. Once we have selected the lean meat and some noble pieces such as the fan attached to the precious cut, the shoulder which is the beginning of the loin,... and we have cleaned it to remove excess fat, we chop it and mix it with a perfectly balanced spice blend that makes this product unique. The next step is to stuff it, always in a natural casing, as it was done in the past. The curing process of Chorizo Ibérico JARALLANA is 8-10 months ensuring that it is done uniformly and slowly so that it retains all its characteristic nuances. We start as always with a temperature of about 2ºC and high humidity and regulate it until reaching values similar to a natural drying room where they spend from 4 to 5 months. Our Acorn-fed Iberian Chorizo JARALLANA is characterized by presenting a "slice" in the cut where we can see some of those noble pieces we mentioned that make it a product of the highest quality. INGREDIENTS: Acorn-fed Iberian pork loin, paprika, salt, spices, sugar, dextrin, dextrose.