The Iberian pig is raised in four areas of Spain: Salamanca, Extremadura, Cordoba and Huelva; areas of dehesas full of acorns from which pigs feed in the Montanera time.
Salamanca: Guijuelo area in Salamanca is where the prestigious Guijuelo ham is raised, its low salt level gives it a sweet taste in the palate and softness.
Valley of Pedroches (Cordoba): a space that belongs to Sierra Morena and the Arabs already called acorn valley.
Dehesas of Extremadura (Cáceres and Badajoz): in these meadows already Romans dedicated to the elaboration of hams.
Sierra de Huelva: Huelva’s hams and shoulder hams are surrounded by a characteristic natural area where ecological factors, combined with technical and human factors, give rise to a product with its own qualities.