THE IBERIAN PIG has formed part of Extremadura's landscape since the remotest antiquity, as already the Romans -demanding gourmets- could appreciate the exceptional qualities of the Iberian hams. This tradition has been going strong ever since, preserving and improving a breed that constitutes an authentic genetic treasure

Wise words say that holm oaks are where Iberian hams are strung and those who establish a magic relationship between the holm oak, the acorn and the Iberian pig are not very far off the mark.

The province of Badajoz has the best and largest pasture and it is in this paradise where the Iberian pig is born, lives and dies; this is where Iberian acorn ham comes from. The pasture is not only nature, it is a self-sufficient ecosystem full of cork and holm oaks, sitting on a blanket of green grass, herbs and wild flowers that take care of the fallen acorns for the pigs to feast on. These pigs, grateful for the abundance of their surroundings, provide the world one of the most exquisite and exclusive delicacies ever tasted.

If the Iberian pig is fed at any given point, during the finishing stage, with feed then its ham will be considered Recebo and, if it has never been on the pasture then it is Cebo. The "Dehesa de Extremadura" Denomination of Origin seal guarantees the quality and seriousness of our hams, which today compete with the best products of other Denominations, standing out for their quality. Furthermore, our hams and shoulders have a proven nutritional value that recent and important research has granted Iberian ham as a complement in the Mediterranean diet.