An essential requirement for a real Iberian acorn ham is the “dehesa”, a forest rich in acorns, in which pigs are raised in total freedom. Without it, a 100% acorn fed free range Iberian ham would not be possible.
The Iberian acorn hams of La Olla, with denomination of origin of Extremadura, are raised in the “dehesa” and are characterized by a series of parameters that impact our senses:
- Sight. They are deep red and shiny, with pearlescent fat.
- Touch. They are light, silky, and soft in contact with fat.
- Smell. They are sweet and penetrating.
- Taste. They have an explosive sensation in our palate, and they are velvety in the mouth, slow melting and with infinite aftertaste.
It takes more than 36 months in the cellar to obtain our Iberian acorn hams with denomination of origin of Extremadura.
In the La Olla bar we work with Extremaduran farms which preserve all the knowledge and know-how of Extremaduran artisan traditions in the elaboration of their products. A centuries-old experience based on the respect for the peculiar ecosystem of the “dehesa”, covered with holm oaks, cork oaks and oak trees, in which Iberian pigs are raised and fed with acorns to make the famous Iberian acorn ham with denomination of origin of Extremadura. It is cured for at least 36 months in the cellar, to reach its optimum point of consumption, ensuring the quality of each of its parts, and controlling the entire production cycle from selection, feeding and breeding of livestock to distribution and commercialization. All with the objective that this unique delicacy reaches you with all its gastronomic qualities intact.