The highest grade of Spanish ham

Often when sampling other acorn-fed hams, I have felt disappointed by a lack of exceptional flavour in what is supposed to be the finest ham in the world. But when I tried this one, the first thing that came to my mind was "WOW." This was the sensation that I had been hunting for so long and that I had missed so much! 

Grazing in total freedom

This exclusive product is obtained thanks to a top-quality breed of pig (iberian), which has grazed in total freedom in one of the most special environments in the Iberian Peninsula: the dehesa, a Mediterranean forest of holm and cork oaks. It is in these pastures where the pigs spend at least 2 years enjoying nature’s bounty: grasses and herbs, tubers, natural springs and, for a minimum of 5 months, the fruit of the holm and cork oaks: the acorn (bellota). These acorns are packed with oleic acid (just like olive oil) and they are what lend this product such an extraordinary flavour and aroma. 

Natural dry-curing process

After being butchered, the hams pass through a natural curing process that lasts between 3 and 4 years!  During this process the aromas and flavours finish concentrating and the resulting ham becomes a true delicacy, capable of satisfying the most demanding of palates.

Health benefits

Did you know that it has been scientifically demonstrated that thanks to the acorns, the fat of Iberian acorn-fed pork contains high levels of oleic acid (55%), raising good cholesterol (HDL) levels and reducing bad cholesterol (LDL)? Only extra virgin olive oil has a higher level of oleic acid.


Let us select for you the finest pieces, produced through a process that remains traditional and artisanal while still passing the strictest possible quality controls. Allow us to bring to your table this food fit for the gods, and you will have no doubts about repeating the sensory and gastronomic experience of tasting an authentic Iberian bellota ham.