The iberian acorn cured ham D.O. It is the result of a long process that begins in the same meadows where Iberian pigs carefully selected by our specialists freely roam, consuming the acorns that will confer a large part of their organoleptic characteristics. Later, already in the facilities, the hind limbs of acorn-fed Iberian pigs are subjected to the action of salt and later to a slow process of drying and ripening in the winery that gives them their special character. At the end of the process its nutritional, flavor and texture properties highlight its origin and food, resulting in our production one of the most recognized in Guijuelo. Its quality is also guaranteed by a strict process of analysis by the Regulatory Council of the Guijuelo Designation of Origin, which certifies both its genetic suitability and its Acorn-based diet. Average cure time: 36 months from salting. Race: Certified by an inspection entity. Food: Certified by a Certification entity. Feeding factor: Grass and Acorn.