Iberico pigs are fed on a diet of cereals and acorns until they are nearly 18 months and then for the last 3 months of their lives, between 1st October and 1st January (when acorns fall from oak trees) exclusively on acorns.
The pigs must feed on enough acorns to reach the specified weight of 160kg to gain the accreditation of jamón ibérico de bellota. The hams then must follow a maturation period of at least three years.
The bone is removed from the leg for your easy carving. This ham has a smooth texture and rich, savoury taste.