This DOP Extremadura Ibérico de Bellota ham is made from pigs eating acorns for 10-12 weeks in the local dehesa , followed by over 3 years of curing in Badajoz. This results in a ham that delivers an intense savory aroma, a complex taste uniting sweet nuttiness with a salty depth, and a lingering aftertaste. Señorio de Montanera , located in Badajoz, Extremadura, was established by a collective of Ibérico pig breeders. Their vision was to oversee every facet of Ibérico ham production, from birth to the final product, specializing in DOP acorn-fed hams.