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Iberian acorn-fed ham, 75% Iberian breed. It has an intense aroma, delicate flavor, and a slightly fibrous texture, melting in the mouth and leaving a persistent aftertaste characteristic of acorns. It has a characteristic color that varies from pink to purple-red, shiny, with infiltration of rosaceous fat, rich in oleic acid, which makes it smooth to the touch and improves its organoleptic qualities. Loin: Made with natural ingredients and slowly cured for 150 days, finishing its maturation in a natural cellar. Salchichón and chorizo: Made following traditional recipes from the region, using selected lean meat from acorn-fed pigs that undergo meticulous processes of fat removal.