During the Montanera phase, the Joselito pigs eat up to 10 kg of acorns and 3 kg of grass - every day! This gives the ham its incomparably nutty taste.
The pigs live in complete freedom in their natural environment between pastures and oak forests for more than 2 years, each pig has about 3 hectares at their disposal.
The shoulder ham is rubbed with salt after removal and then takes over 30 months.
You will experience an optimal pleasure experience if you consume the ham at a temperature of 24 - 25 °C. Therefore, take it out of the fridge about an hour before eating and let the ham come to room temperature.