These artisan Regañás with sweet acorn flour bring back an ingredient linked to the dehesa and its culinary tradition. They are thin, light and crispy, with a pleasant sweetness, light nutty notes and a distinctive wild aroma. The acorn flour comes from holm oak acorns from Valle de los Pedroches, handpicked and then dehydrated, peeled and cold-milled. The recipe contains wheat flour and barley flour, acorn flour (20 %), water, extra virgin olive oil, yeast and salt. They are presented in a 150 g pack. Their balanced flavour makes them suitable to pair with Iberian acorn-fed ham, cured cheeses, cured meats and pâtés. They can also be added to gourmet boards or enjoyed on their own as an aperitif, offering a different way to bring the flavours of the dehesa to the table. Allergen information: contains gluten, wheat and nuts. May contain traces of sesame.