Selected pork meat and salt. Following a process of healing craft salting and then finally to end with a slow maturation in large warehouses.

Reach the name of acorn as it comes from Iberian pigs that roam freely in the pastures, feeding on grass and acorns, exceeding fatty established parameters.

This piece is subjected to appropriate action of common salt and other ingredients authorized salting own solid, ensuring their preservation for consumption, and that gives them special characteristics.

Origin: Provinces of Salamanca and Extremadura

Healing: slow and handcrafted for at least 24 months.

Approximate weight: 4.5 to 6 kg