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It's an unrivalled product obtained from iberico pigs, specifically, pigs from Extremadura specially selected, reared and fed in the open.
Cork and holm oaks provides the best possible food for their growth.
Every year begin a new 20 months long season where these pigs go through different 100% artisan steps to fulfil a process with a limit number of pieces.
These explicit pieces are not covered by the iberican standard regulation.
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