(1 over 50 grams) 100% Iberian acorn-fed ham. Made from the hind legs of the pig subjected to the action of salt and subsequently to a drying and maturation process that gives them special characteristics and nutritional properties that make them a delicacy for the palate. Its minimum curing time is 36 months.

(1 over 50 grams) 100% Iberian acorn-fed shoulder. Made with the front legs of the pig subjected to the action of salt and subsequently to a drying and maturation process that gives them special characteristics and nutritional properties that make it a divine option. Its minimum curing time is 24 months.

(1 over 50 grams) 100% Iberian acorn-fed loin. Product made from the ileoespinal muscle of the pig, practically free of external fat, salted, marinated, and stuffed in permeable natural or artificial casings, and has undergone an appropriate natural curing process, which ensures it has a characteristic smell and taste. Minimum curing 70 days.

(1 over 50 grams) 100% Iberian acorn-fed chorizo. Mixture of minced or diced Iberian pork, Iberian pork fat, salt, spices, and additives, kneaded and stuffed in natural or artificial casings, which has undergone a maturation-drying process, ensuring good stability, as well as a characteristic smell and taste.

(1 over 50 grams) Iberian acorn-fed salchichón. Mixture of minced or diced Iberian pork, Iberian pork fat.