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The Iberian hamper from Finca Jarallana is the result of a thorough and long process of years of genetic selection of Iberian pigs, a diet rich in Omega 3 feed, and a production process as our ancestors did. This has resulted in a loin with a uniform curing and that characteristic marbling, a chorizo with an intense red cut in which you can appreciate the slices of meat, and a salchichón with little fat and a spicy touch. The curing process is a determining factor in the final product and in the case of the Iberian acorn-fed loin, they spend about six months in natural drying rooms with very slight air currents so that the loin does not wrinkle. Both the chorizo and salchichón follow the same process but the curing time is reduced to about four months until the cular reaches its optimal curing point.