Acorn-fed ham 100% Iberian breed, passion for family traditions

have breakfast with 100% Iberian acorn-fed ham It is a pleasure that I have been able to value forever. I have the great fortune that my parents are from the Sierra de Huelva, and as is the tradition there, the hams and sausages are of excellent quality. I knew how to differentiate what was a black label ham, as today the best ham is legitimized, from others. Its elaboration is worth knowing, because a lot of patience and dedication is required to obtain a result like the one you can see in the photo.

Starting by taking care of the meadow, that place in nature that I recommend you visit one day, if possible in May, when green presides over the entire landscape. There the pigs will enjoy a montanera (their fattening season) in the open air, in a spacious and unhurried manner. Until when the time comes for the acorn to fall to the grass, and they receive that gift from heaven, which will give their meat that indescribable taste, once the properly salted pork leg has been cured, for a period of between 36 at 42 months.

I have lived this tradition, that of the Iberian pig life cycle, respecting all the steps, since I was a child, and maintaining it 40 years later, having breakfast at my parents' house with one of the hams that we selected for madeinspain.store, It makes me very happy because now I am the one who does the same with my daughter, transmitting the values ​​of life through Iberian ham. I think that for now I am on the right track, since, for Carlota Romero, my daughter, acorn-fed ham is essential in her diet.

Transmitting the values ​​of life through our gastronomic heritage is a truly exciting and privileged exercise.

By the way, this ham that you see here in the photo is a Pedroche Sheep, from the Pedroche Valley, Córdoba, a luxury within your reach thanks to our Gourmet Shop, where we recommend Only the best.