The hams are obtained from the lower extremities of the Ibérico Pig that has exclusively fed on grass and acorns, free-ranging. Its production is a fully artisan; its flavour is intense, while in turn bursting with delicate overtones; and with a proportion of oleic acid exceeding 56% in its marbled fat, which makes it both unctuously glossy and feather light. Its curing period surpasses 36 months. Hence due to all this characteristics, the Acorn Fed Ibérico Ham is the most highly prized jewel of our gastronomy.