The Iberian pig is a unique and well-known breed that results in exquisite meat thanks to the way in which fat integrates with the muscle tissue.

Quality standards for Iberian meats including, ham, shoulder and lomo are regulated by law. Classification of the various products varies according to the diet of the animals used to produce the products: Acorns, natural pasture, cereals and legumes.

Acorn-fed Iberian ham is the highest quality. The pig has been raised throughout its life in the pasture and feeds on acorns as well as other natural resources that can be found in the pasture.

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100% Iberian Acorn-fed


Iberian Acorn-fed raised in freedom with cross-bred pigs, so they may be 75% Iberian or 50% Iberian


These may be 100%, 75% or 50% Iberian. The pig lives in the pasture during the fattening phase (montanera), feeding on cereals and legumes, as well as natural pastures.


These may be 100%, 75% or 50% Iberian. The pig is farm-based and feeds on cereals and legumes.

Ham should be enjoyed at room-temperature, allowed to breath and for the fat to begin to melt. It is best served in thin slices.