Our 50% Iberian Acorn Ham

What makes this Iberian ham special is that it originates from the crossbreeding of 100% Iberian breed pigs with Duroc breed pigs to improve the infiltration of intramuscular fat, a characteristic increasingly demanded by consumers in Iberian hams.
The animals from which this wonderful piece is obtained are raised freely and fattened with acorns in our dehesa, at Finca Jarallana, primarily based on holm oaks and cork oaks during the montanera season, which runs from October to April of the following year.
The drying process is slow, but thanks to this, the best results are achieved. To obtain a uniform piece, it is first necessary to cover it with salt so that it preserves and reaches its flavor point. Next, the ham is washed and dried. After more than two years of curing in different stages, the result is a meat with a bright red color, intense aroma, and an exquisite flavor that is so characteristic of a good acorn ham.

La Nevera Española Hams

The 50% Iberian Acorn Ham from La Nevera Española is a guaranteed success. We have a large team of expert ham producers responsible for ensuring that the ham reaches its optimal point before consumption. That’s why its flavor is so unique and special.
INGREDIENTS: Iberian acorn ham, common salt, sugars, preservatives (Potassium nitrate E-252 and Sodium nitrite E-250) and antioxidants (E-300).