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- Manufacture of the pigs:

Jamon iberico

The black Iberian pigs lived within the southeast and southwest of Spain. They are known as porco de raca alentejana in Portugal, Spain.

Prosciutto Iberico

Black Iberian piglets are treated perfectly. Immediately after weaning, they are fattened through barley and maize and after a few weeks, they may be allowed to roam within the oak forest so that they can eat natural grass, herbs, acorns, and roots until the proper time to slaughter them.

- Slaughtering:

Prosciutto Pata Negra

During this period, this diet of the pigs are limited to consume acorns only. This strict diet is implemented to produce the highest quality of Jamon Iberico Bellota. But for a smaller quality, its food acorns could be mixed with a commercial feeds.

- Curing:

Jamon iberico

Curing happened following the pigs are slaughtered. Its ham are salted and left to begin drying for weeks. After which it, they are rinsed and dried for another 4-6 weeks. The curing process then takes no less than 12 months however some producers choose to cure the ham for thirty-six months.

- What is Jamon Iberico Bellota?:

Jamon Iberico Bellota will be the finest Iberian ham due to the strictly acorn eating diet. Value of the acorn eating weight loss program is its great influence on the flavor with the meat that means it is very unique to taste. It is also cured for 24 to 3 years for any highest quality ham.It's got many recipes applications and is also eaten as appetizers, entry food and contrast plate with melon and other sweet food.