Why Acorn Ham is Light in Tasting

Here you can find below the 4 secrets of this wonderful taste.

1.Exercise in the breeding pig:

Acorn grease is lighter that common animal grease, because it is the grease of a vegetable.

The exercise the pig used to do in countryside breeding help this light acorn grease to spread through the meat rather than concentrate in specific fat places.

This sweet grease inserted in the pig muscles makes the resulting ham after a meat curing process soft meltable and easy taffy at the palate.

The taste of the final ham is a middle savour between salty and sweet, just delicious.

2. Especial pig race:

The pig race used to breed animals with this kind of food, is the "iberian pig" and it is native of Spain and Portugal, this is the reason why the Spanish cured ham is called Jamon iberico.

3. Natural space for pig exercising:

The place where the pigs are bred it is called the "dehesa", and it is a forest of acorn oaks and helms. This forest has small springs that comes from small rivers and rain water accumulated between the oaks. The oaks only represents the 30% of the covered surface of the forest, this is the reason why the acorns are spread in the grass and pigs can graze as cow or sheep in flocks.

4. Environmental sustainable industry:

Imitating the wild boars, which are their immediate parents, iberian pigs can eat also roots when they find and reach withe its snouts as dogs and extract with their teeth.They look for this kind of food near streams and rain springs. The "dehesa" habitat is shared with bird migrant species that stay in the dehesa commonly a month, taking the benefits of of the insects they find near the pigs folk and the fish of the rivers.