It is reared extensively in the best pastures of Cordoba and fed with acorns during the Montanera period.
During the production process it is cooled, salted, washed, balanced, dried and cured in natural cellars.
The Jamón Ibérico de Dehesa de Campo Alto has a persistent aroma and an incomparable flavour and bouquet. Black hoof and fine cane. Its cut has a uniform colour with multiple bright streaks of infiltrated fat.