Jamón is the leg of the Ibérico pig that has been dry-cured for at least 2½ to 3 years. Deep red in color, it is intensely flavorful with the perfect balance of savory and sweet. The rich, buttery fat melts in your mouth. We have bone-in, boneless, and presliced Jamón available. All Dehesa Cordobesa® products are “de Bellota 100% Ibérico,” meaning they come from 100% purebred, acorn-fed Ibérico pigs. This is the highest possible classification of Ibérico meat, and is quite rare. Much more common are several lower quality categories that are still classified as Ibérico, but are non-free-range (Cebo) or only 50%/75% Ibérico. For this Jamón, the pigs spend their last 3-4 months eating acorns until they reach the correct weight for slaughter. They roam freely within the nearly 1 million acres of dehesa (oak forest) in the Valle de Pedroches in Córdoba. This dehesa is notable for its Encina Oak trees, which produce acorns considered to be the sweetest in Spain, giving the meat its unparalleled sweet and savory flavor.