Its intense and complex flavor, with notes of nuts, acorns, and herbs, is the result of the pigs’ natural diet, the artisanal curing process, and prolonged maturation. Its smooth, silky texture melts in the mouth, leaving an unforgettable impression on the palate.
100% Iberian Acorn-Fed
With Protected Designation of Origin (PDO)
Acorn-Fed Ham
Acorn-fed Iberian ham is known for its smooth and juicy texture and its intense yet balanced flavor between meat and fat. It also offers sweet, salty, and fruity notes, with a slight acorn sweetness and a long, pleasant aftertaste, accompanied by nutty and earthy flavors.
El ácido oleico de las bellotas crea la grasa suave y fundente del cerdo ibérico, el cual engorda de una forma muy lenta, lo que aumenta su calidad. Por otra parte, las hierbas silvestres que ingieren aportan los antioxidantes y azúcares naturales.
Pata Negra Ham with PDO (Protected Designation of Origin)
You can always recognize a 100% acorn-fed Iberian ham by its color-coded labels. Its black label is the proof that it is 100% Iberian.
Spain has 4 Protected Designations of Origin (PDO):
- Dehesa de Extremadura: established in 1990, this area is known for its many holm and cork oak forests, where pigs enjoy peace and freedom. The hams undergo a very slow curing process of 3 to 4 years due to the low salt content and the high amount of acorns consumed.
- PDO Jabugo: established in 1998, located in the Sierra de Aracena and Picos de Aroche Natural Park. It benefits from mild climates, which prevent the fat from solidifying and allow it to infiltrate the muscles more easily. The curing process is very slow.
- PDO Guijuelo: established in 1984, located at high altitudes with long, harsh winters that enable curing with less salt and longer drying times. Additionally, the mild summers help increase fat infiltration into the muscle. The result is a reddish ham with white marbled fat.
- PDO Los Pedroches: established in 2006, the youngest of the designations. It includes 32 municipalities in the province of Córdoba. Its hams are pinkish in color with a very pleasant aroma and notes of fruit, toasted flavors, and hints of nuts.
The outstanding quality of 100% acorn-fed Iberian ham is due to the purity of the breed, its rearing in peaceful, free-range environments, an exclusive diet based on acorns and wild herbs, and its long curing process, which can last up to 48 months.
Why buy Acorn-Fed Iberian Ham?
The uniqueness of acorn-fed Iberian ham begins with the genetic purity of the Iberian breed, a unique type of pig capable of marbling its meat with precious fat, creating a silky texture. Its exclusive diet of acorns during the montanera season in the dehesas enriches this fat with unmistakable aromas and flavors, evoking nuts and setting it apart from any other ham.
But the excellence of acorn-fed Iberian ham doesn’t stop there. A slow and traditional curing process, which can last up to 48 months, concentrates its complex aromas and flavors, resulting in a gourmet product with perfect texture.
Beyond its exceptional taste, buying acorn-fed Iberian ham is an investment in a healthy luxury, rich in oleic acid and antioxidants.
A whole 100% acorn-fed Iberian ham currently costs around €40–50/kg, including bone, skin, and fat. When sliced, the price exceeds €120/kg.
On the global stage of cured hams, 100% acorn-fed Iberian ham is undoubtedly number one.
Should You Choose Shoulder (Paleta) or Ham (Jamón)?
Ham comes from the hind legs of the pig, while shoulder (paleta) comes from the front legs. They differ in shape and size, which affects their curing time. Shoulder has more bone and fat than ham, so it cures faster and has slightly less complex flavors. But watch out — it’s juicier and has a stronger taste!