Dry Cured Acorn Fed 100% Iberico Pork // Bone In

Marcos Salamanca Countryside Ibéricos are made the traditional way following an old artisanal recipe handed down from one generation to the next. Located in the small town of Sotoserrano near the Tagus and Douro Rivers, it is difficult to imagine a better location to perfect Iberian Ham. The pure air of the Sierra de Francia creates a mild, humid microclimate for a much slower curing process. Thousands of nuanced flavors meld together and melt on your palate.

This Bone-In, Dry Cured, Acorn-Fed 100% Iberico Pork Ham comes from adult, free-range, pure Iberian pigs fed on pasture such as grass, roots, aromatic plants, and acorns from oak trees. Each one is subjected to the corresponding process of salting, post-salting, drying-maturation, and aging process—a process carried out in natural drying cellars located in the heart of Sierra de Francia Biosphere Reserve. PDO GUIJUELO. The Protected Designation of Origin monitors, controls, and guarantees these Acorn-Fed Iberico hams and shoulders comply with the highest quality standards.