The Iberian ham of " bellota " (acorn of oak) could probably be considered as the best dried ham of the world. With the respect which is due, we can assert that the Iberian ham has nothing to do with the Italian "prosciuttos" of Parma or San Daniele or with the French of Bayonne, less dried and of sweet flavour. And consequently, there is no comparison with the hams of central Europe, generally submitted to a process of smoke.

The key of the unique flavour of Iberian hams finds its origin in the appropriate and exclusive genetic characteristic of the Iberian pig: the infiltrations of fat contained in its muscular fabric.

In summary, the factors which determine the exceptional quality of the Iberian ham are the following ones:

A unique race - the Iberian pig - different morphologically to the common pig or the white pig.

Its nourishment, based on acorns of oak, which combined with the habit of the Iberian pig to walk long distances searching for its food, result in the animal developing less superficial fat and more mixed fat.

The particular conditions of the microclimate and the ecosystem of the "dehesa", impossible to be reproduced anywhere else.

A process of home-made elaboration, which requires time and patience and where the process of drying and curing naturally, followed by the later ageing in the cellar, determine the final result.