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Treasure of traditional cured meats. A mixture of Iberian meats from acorn-fed pigs 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 prized cut, the mogote 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 dressing 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 Ibérico Chorizo JARALLANA is 8-10 months ensuring that it is done evenly and slowly so that it retains all the nuances that characterize it. We start as always with a temperature of about 2ºC and high humidity and regulate it until we reach values similar to a natural drying room where they spend 4 to 5 months. Our Ibérico Acorn Chorizo JARALLANA is characterized by presenting a "slice" in the cut in which we can see part of those noble pieces that we have mentioned and that make it a product of the highest quality. INGREDIENTS: Acorn-fed Iberian pork loin, paprika, salt, spices, dextrin, and dextrose.