100% Acorn-fed Ib̩rico Pork Loin
JamÌ_n is the leg of the Ib̩rico pig which has been dry cured for at least 2å_-3 years. Deep red in color, it is intensely flavorful with the perfect balance of savory and sweet. Bellota (acorn) means the pigs have been on the plains eating acorns for the last 3 or 4 months of their lives and when they reach the desired weight for slaughter have not eaten any other grains.
Dehesa Cordobesa in El Valle de Los Pedroches in CÌ_rdoba has 400,000 hectares of Holm oak forest. These oak trees produce acorns considered to be the sweetest in Spain. It is here they allow their 100% purebred Ib̩rico pigs to roam freely. During autumn and winter, the pigs feed on acorns, which contributes to the meat‰۪s juicy flavor and marbled appearance. The meat is dried and cured to develop its unparalleled flavor.