The Acorn-fed 50% Iberian Ham is a true tribute to tradition and the art of curing. Raised in the Salamanca pastures, these Iberian pigs feed freely on acorns and natural grasses, developing a unique and authentic flavor. Each ham undergoes a careful curing process lasting between 24 to 36 months, allowing the meat to achieve a loose texture and rich, complex flavors. The result is a red label product, certified under Calicer PI/0649/15, ensuring its high quality and compliance. To maintain its exceptional qualities, it is recommended to store the ham in a cool and dry place, ideally between 16º and 25º. Available in various formats such as whole, boneless, or machine-sliced, this ham offers an unmatched culinary experience, perfect for any occasion.