It is in this environment where the Iberian pig finds its particular paradise, where it is at ease and where it finds its favourite food, which will make it an object of desire: The acorn.

The acorn is the characteristic fruit produced in the Dehesa by Holm Oaks, Cork Oaks and Gall oaks, amongst others, and their natural composition includes fatty acids and carbohydrates that the Iberian pig assimilates at a rate of about eight kilograms of acorn for one kilo of weight gained, transferring their properties to the meat to make it a unique, outstanding delicacy.

Furthermore, in the incomparable setting of Guijuelo, flanked by the towering mountain ranges of Francia, Gredos and Béjar, there are unique climatic conditions that cause the curing of products to be simply extraordinary. Its mountain climate, very cold in winter and moderate in summer, is ideal for the curing and preservation of Ibérico products that find the best possible place in Guijuelo, acquiring all the aromas, flavours and textures that characterize them.