The acorn-fed Iberian shoulder (red seal) is the quality designation for Iberian pigs reared extensively and fed with products from the pasture, cereals and legumes.

Iberian acorn-fed shoulders 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 their refinement in the cellars in darkness and silence.