Curing: 40 months. 2016 campaign.
There is a clear difference between the 50% Ibérico acorn-fed ham and the 100% Ibérico. They both eat a large amount of acorns and enjoy an excellent standard of living in our extensive oak forests.
But their flavours and textures are different. 50% Ibérico ham has a pinker colour and marbling, which results in a product that meets the expectations of the most demanding palates.