The black Iberian pig thrives in southern Spain where it roams the oak forests - the dehesa - feeding on fallen acorns, grasses and wild herbs. This diet and the exercise the pigs take as they freely wander and graze is what gives this meat the flavour that is so fantastically delicious. Bellota means acorn so as the name suggests, these animals feed exclusively towards time of slaughter entirely on acorns. Hard though it might be to believe but the fat of the jamon is, owing to the acorn diet, high in oleic acid which lowers the bad cholesterol (LDL) and raises the good cholesterol (HDL). What better excuse to eat it do you need? The legs are cured at around 19íC for 36 months - this is a pack of hand sliced jamon, perfect served at room temperature with an ice cold glass of Tio Pepe or two.