Minimum curing: 30 months.

Acorn Iberico Hams (Guijuelo D.O.) have been manufactured from Iberico pigs, fed in the montanera season, in large dehesas. These extensions of land – the so called dehesas- are rich in pastures with different types of acorns and typical vegetation from the dehesa ecosystem. This ham is identified by a red colored precinct that guarantees its origin and in which add (or añada) is indicated. A careful and systematic selection made by experienced artisans guarantees its unequal taste.