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The Iberian pig is raised in the pasturelands of south-west Spain, amidst evergreen oaks and meadows. It thrives on natural food. In the month of October the "mountain" period begins, when the pigs are fed on acorns only, which gives their flesh its characteristic taste.

The Iberian ham curing process is also done naturally, in drying facilities where the ham gradually reaches a maximum standard of quality. In the drying facilities, the curing process is carried out in the cool mountains of Salamanca, through opening and closing the windows of the facility.