Because of the long walks and the genetic predisposition, the fat from the Iberian pork is infiltrated through its muscles. These fats, which would be an aberration to reject when is time to taste the ham, are those that give the characteristic appearance of the highlights and when they melt in your mouth they give off the aromas that make its taste be unmistakable.

There is a big difference between an Iberian pork fed with acorn, with those fed with animal fodder. The herb gives a lot of proteins, the acorns taken from the oak, the cork oak or the oak are the principal sources of the carbohydrates and those that give the wealth to the monounsaturated fatty acids, especially the oleic acid; the higher levels to 70% are similar to the ones that posses olives or the ones that extract oliveoil. This acid, like with the olive oil, facilitates the production of HDL, known as the good cholesterol, and helps reduce the LDL or bad cholesterol. In addition, the acorn has many natural antioxidants and is rich in vitamin E. Consequently, the ham has a high nutritional value, which contains up to 50% more protein than the fresh meat, it has a high iron content and many monounsaturated acids.