The Alentejo region with its vast areas of holm and cork, has unique conditions for the creation of the Iberian black pig

The iberian black pig has a diet that consists of an extensive system of grazing in the oaks and cork fields in total freedom for 18 to 24 months, covering 2 to 3 ha per day, in search of acorns and pasture.

Rich in oleic acid, the acorn is responsible for the fat that melts in the mouth and for the unmistakable aromas and flavors.

The curing of hams is done with the care of an handmade process that ensures a great taste of unmistakable aromas. To enjoy the best flavor of our hams we recommend that they are cut into very thin slices

The ham is a source of high biological value protein. Can replace, without nutritional problems, the fresh cow, sheep and pig. The Proteins contribute to the growth and muscle and bone development, so children, youth, adolescents, athletes and pregnant women are your ideal customers.

The ham from acorn is the richest in oleic acid, and so it is healthy to eat the fat. It has no bad cholesterol, regulates the good cholesterol and has many minerals and vitamins.

Women of childbearing age have, the in the ham, a wonderful ally, which works by increasing the intake of iron, B vitamins, and other elements that make the premenstrual syndrome and anemia less likely.