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Acorn-fed Iberian pork ham
 
This is the most emblematic delicacy in the outstanding Spanish cuisine, it is elaborated from the hind hams, which are referred to by many as the most noble parts of the acorn-fed Iberian pig. The craftwork of the ham starts from the salting process, during which the meat piece is settled to rest among salt crystals to arrive at an optimal point of flavour and stability for its subsequent maturing. From there we take them to the drying cellars where the hams will remain during a minimum of 36 months to cure slowly and naturally before they finally reach, tempting with their full flavour, the palate . 
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