A 50% Iberian acorn-fed ham is a type of ham that is made with Iberian pigs crossed with other pig breeds, generally Duroc. The denomination "50% Iberico" refers to the percentage of Iberian blood in the genetic composition of the pig.
These pigs are fed with a diet based on acorns and grasses during the montanera season, which is the period in which the pigs feed naturally in the pastures, mainly acorns. The acorn is rich in oleic acid and other nutrients, which contributes to the quality and characteristic flavor of the ham. The diet based on acorns is essential for the development of infiltrated fat in the pork meat, which provides a characteristic flavor and a juicy texture to the ham.
Once the pigs reach the appropriate weight, they are slaughtered and the ham is made. The curing process is long and meticulous, and can last between 24 and 48 months, depending on the size and quality of the ham. During this time, the hams are hung in natural drying rooms, where slow dehydration and maturation take place. This process allows the flavors to develop and intensify, and the fat to be distributed evenly throughout the ham.
The result is aacorn-fed ham with an aroma and Distinctive flavor, with a smooth and juicy texture. The meat has an intense red color and is streaked with infiltrated fat, which gives it a marbled appearance. Acorn-fed ham is usually cut into thin slices and is appreciated as a gourmet delicacy.