50% Iberian acorn-fed ham comes from animals reared in freedom in the Extremadura dehesa, a sustainable ecosystem unique in Europe. More than one million hectares of meadows and forests. Holm oaks, cork oaks, oaks and other plant species populate the landscape.

Morning mists cool the fields of this region establishing a microclimate conducive to the development of fresh and aromatic herbs, coexisting with the master of these meadows, the Iberian pig. The Iberian pigs that live in the meadows move at will in search of food and can walk more than 14 kilometres a day looking for food, this together with its unique genetics, makes it have the ability to infiltrate the fat in the muscle, thus obtaining a much juicier ham. Sun, air, water and wide open spaces are its natural habitat.

Feeding on fresh grass and aromatic plants, large quantities of acorns, continuous bathing in ponds and streams, make them ""championed"" animals, stylised and well-shaped. Then, in the ""montaneras"", where they can eat 12 to 15 kilos of acorns per day, they culminate a process of 18 to 24 months that will determine the organoleptic characteristics and the success of the final result.

A tasty meat, rich in fatty acids, vitamins and antioxidants. Acorn-fed hams need time and dedication, and that is what we give them at Ibéricos Montesano. The curing process takes between four and five years, in which, in natural drying sheds, our master ham makers, in a work of opening and closing windows to the air of the mountains, pure tradition, will give character to that flavour and smell that only the authentic Ibéricos Montesano Iberian ham and shoulder ham, reared with acorns from the pastures of Extremadura, possesses. Ibéricos Montesano, the cult of the Iberian ham.