These pigs are raised in the dehesas of the Valle de Los Pedroches (Cordoba) under centuries-old oak trees. They feed on acorns, grasses and roots, enriching their meat with healthy fatty acids (notably oleic acid) and antioxidants.

This shoulder has been awarded the Los Pedroches DOP, which means that it is produced according to strict criteria of quality and authenticity linked to the geographical area.

This shoulder is matured for around 24 months in natural bodegas. This long curing phase helps develop complex aromas and a melting texture.

Each piece is checked by master ham artisans, who monitor salting point, aroma and curing temperature to ensure perfection.

The COVAP cooperative (Cooperativa Ganadera del Valle de Los Pedroches) makes a point of guaranteeing traceability, quality and respect for the environment and traditions.