Recebo hams and shoulder hams procede from pigs of the Iberian race with all its varieties, as long as they are at least 75% Iberian and that are fed acorns during their montanera period (free breeding in oak-wooded pasture lands) and then fattened up with cereals and pasture to reach the optimal slaughter weight.
The ham of acorn-fed Iberian pigs is nearly exempt of cholesterol. Regular consumers tend to show a lower level of cardiopathies.
Iberian recebo ham is dry-cured and matures during 18 to 24 months.
It is available in several conditionnings: whole, boned, in pieces, slices and a hand-cut.