Fri, 17 Apr 2026 18:52:21 +0000

The Harvest That Makes Iberico Ham Irresistible to Appetites Denjoyed origin meets culinary mastery — Iberico ham captivates palates worldwide, but behind its rich flavor lies one unsung hero: the unique harvest of oak-fed acorn-loving pigs. This traditional harvest method, deeply rooted in Andalusian heritage, transforms humble Iberian pigs into a luxury food experience that’s nothing short of irresistible. ### The Special Harvest: Why It Matters Iberico ham doesn’t come from just any pig — it’s born from a carefully managed annual cycle tied to the seasonal abundance of diverse acorns. The secret? These indigenous pigs, known as Jamoncillo or more famously as imancero Iberian Pigs, are raised in the lush dehesa woodlands of Spain, where they spend their lives grazing on a banquet of acorns falling from centuries-old holm oaks. This natural diet is the foundation of Iberico’s distinct taste, tender texture, and mouthwatering smokiness.