Acorn-fed Iberian ham comes from Iberian pigs raised in the extensive peneplains of the Salamanca charro field and the Extremadura pasture, fed in the traditional way with the fruits of the holm oaks, gall oaks and cork oaks.

Acorn-fed Iberian hams are subjected to a slow curing process in natural drying rooms, where the temperature and humidity are controlled by opening and closing windows, so that the dry air from the north enters and avoiding the humid air from the south, protected by the mountains. de Gredos, Béjar and Francia, finishing its refinement in the natural cellars, in darkness and silence.

Long curing periods of up to 60 months for acorn-fed Iberian hams, following the traditional pile salting method, which produce the celebrated quality of the Torrencinas brand Iberian hams.