Buy 50% acorn-fed ham

Delicacy of the gods. This ham originates from the cross between 100% Iberian Sow with Duroc breed boars that are used to improve the infiltration of intramuscular fat that is increasingly demanded by consumers. These pigs are raised in freedom and fattened with acorns in our holm oak and cork oak pasture during the season that begins in October and ends in April, known as "montanera."
The drying process, like everything good in life, has to be slow so that the curing is uniform. First, the piece must be covered with salt to preserve it and give it just the right flavor. After washing the ham, it is placed in a dryer with a temperature of 0ºC and high humidity, where it will stay for about 6 months and gradually decrease to levels similar to those of the natural dryer. Once that time has passed, the ham spends over 2 years in this environment where the air and temperatures will cause chemical reactions inside that will give it that bright red color, intense aroma, and indescribable flavor. Finally, it goes to the cellar with a temperature ranging between 14 and 18 degrees where it settles and gains body, thus finishing the curing process with at least 3 years.

Jamones Jarallana

The 50% Iberian acorn-fed ham JARALLANA is a safe bet. All pieces are selected by one of our expert ham masters, who ensure they are at their optimum point with the characteristic color, aroma, and flavor of our brand: JARALLANA.
INGREDIENTS: Iberian acorn-fed ham, common salt, sugars, preservatives (Potassium nitrate E-252 and Sodium nitrite E-250), and antioxidants (E-300).