There are meats with such special quality in the acorn-fed Iberian pig that, subjected to artisanal elaboration processes, give rise to such extraordinary products as the 100% Iberian acorn-fed “Pata Negra” loin. Considered one of the noble pieces in the family of Iberian sausages, only two units are obtained from each Iberian pig. Reaching its maximum quality when it comes from Iberian pigs fed with acorns in the montanera.

Iberian Salchichón is a product that has traditionally been made in natural dryers, and which has been given a privileged place within the entire range of Iberian sausages. The flora of the meadows of the Sierra de Aracena and Picos de Aroche Natural Park give a unique flavor to this artisan sausage.