La Campiña Iberian acorn-fed shuolder

La Campiña Iberian acorn-fed shoulder is obtained from the front legs of the Iberian black pigs, better known as pata negra ham brought up throughout the entire course of his life in the wild and fed exclusively on acorns and natural fodder determining the intense flavor and characteristic. This is a handmade product made with care, tender meat, fragrant and creamy.

Once sliced ​​ham you can see the white veins crossed or tyrosine, a natural amino acid that expresses the classical character of acorn and good seasoning. Ham follows a process of carefully crafted throughout the rearing phase based on ancient traditions handed down from father to son.

The seasoning of this ham ranges from between 24 and 32 months in conditions of continental climate, dried in a natural way in the cellars of Guijuelo, in the province of Salamanca.