This is how our 100% acorn-fed Iberian hams are made

The Jewel of our Gastronomy. Crafted according to tradition with the hind legs of pigs from a native breed of the peninsula, developed by our ancestors to obtain an animal with an infiltration of intramuscular fat that provides exquisite juiciness. Their diet consists exclusively of acorns, grass, and roots.
Everything begins with the best raw material to achieve an excellent product, the 100% acorn-fed JARALLANA Iberian ham, but a slow curing process is crucial, starting with the fresh piece entering salt, for about one day per kilogram, under controlled temperature and humidity. Subsequently, our 100% acorn-fed JARALLANA hams are hung in controlled drying rooms, allowing the meat to settle, simulating the cold winter conditions of humidity. After about 5-6 months, they move to natural drying rooms where air currents and temperatures shape the ham, and this is where the magic happens, such as the enzymatic hydrolysis of proteins due to the long process, generating amino acids (glutamic acid, alanine, and lysine) that provide a very pleasant and intense flavor, or the lipolysis of fat, which occurs during the previously mentioned cold phase and in the aging phase, creating those delightful aromas for the nose. Once the ham has lost more than 30% of its weight due to dehydration, it enters the final stage, the aging room, where temperatures hover around 15ºC, allowing the piece to settle and remain in a state of near latency until consumption.
Our hams are slightly saltier to better appreciate the nuances and textures of the meat, ensuring that the aroma and juiciness present in all our pieces are not masked.
The JARALLANA 100% Iberian Acorn-fed Ham is a safe bet. Each of these pieces is selected by one of our expert ham artisans, who ensures that it is at its optimal maturation point, where aroma, texture, and color are at their peak, capable of seducing the most discerning palates.
INGREDIENTS: Fresh acorn-fed 100% Iberian pig ham, salt, preservatives E-250 and E-252, sugar, and dextrose.