The best Ibérico pigs, raised on the open-range on a diet of Holm oak acorns, turning our acorn-fed hams into a veritable delicatessen.
The production process of an acorn-fed ham is based on a traditional method involving dry-salt curing. Curing or ageing takes place gradually in the drying sheds of our facilities where the hams are hung during a minimum period of 36 months, meticulously overseen by our production and quality manager, duly maintaining adequate temperature and humidity conditions throughout the entire period to ensure maximum quality of the exquisite Garimori Acorn-Fed Ham.