The Iberian pig is a unique animal that is an indispensable part of the Spanish gastronomic culture and a fundamental part of the Mediterranean diet, since its fat is monounsaturated and, therefore, heart healthy. Its properties are similar to those of extra virgin olive oil.

The popular saying about pigs “everything but the squeal” is absolutely true, because with the exception of the hard parts (skeleton and nails, those normally dark nails that give it the last name “black leg”) everything is edible: lean, fat, organ meats, skin, etc. But the star product of the Iberian pig is ham.

Iberian ham is the product resulting from curing slowly, and only with the help of salt and time, the hind leg of an Iberian pig. This breed is only found in areas of the southwest of the Iberian Peninsula, where most of its natural habitat – the dehesa – extends and where most of the production companies are located.

The “dehesa” is a clear forest of holm oaks, cork oaks and/or gall oaks, depending on the area. They are trees of the Quercus family that provide acorn to the pigs that graze freely under them on large farms. The fundamental role of the pasture is that the movement of the animal is essential in the quality that its lean will later have, as it will define the degree of fat infiltration that the pig has.

If you want to know everything about the best Iberian ham, come to our workshop where, after learning about the product, you can discover the experience of that “umami” flavor that only those products that have an absolutely particular flavor have. That is why it is said that acorn-fed Iberian ham tastes like acorn-fed Iberian ham. You can taste this exquisite delicacy paired with the best local wines.