(2 envelopes 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 maturing process that gives them special characteristics and nutritional properties that make them a delicacy for the palate. Its minimum curing time is 36 months.

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

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

(2 envelopes 50 grams) 100% Iberian acorn-fed chorizo Mixture of minced or chopped 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.

(2 envelopes 80 grams) Acorn-fed Iberian salchichón . Mixture of minced or chopped Iberian pork, Iberian pork fat.