50% Iberian acorn-fed ham Finca Jarallana, in boneless and packed form, with a stated weight of 4 to 4.5 kg and more than 36 months of curing. It comes from Iberian pigs crossed with Duroc, raised in the Extremadura dehesa. In November they enter the dehesa at around 90 kg and feed on acorns, roots and grass; after a little over 3 months they reach 150-160 kg. Certicalidad verifies the breeding and feeding conditions. The process includes pressing, removing excess fat and salting at nearly 0 °C. It then spends about 6 months in an artificial drying room and is moved to natural drying for a minimum of 2 summers. It finishes maturing in an underground cellar before being boned and packed. The result is a ham with firm texture, infiltrated fat, uniform color and smooth, sweet notes, with a well-balanced touch of salt. Its ingredients are Iberian acorn-fed ham, common salt, sugars, preservatives E-252 and E-250 and antioxidant E-300. Nutritional information is given per 100 g.