The soul of Arturo Sánchez. In the finest traditions upheld since 1917: excellence, craftsmanship, and dedication to the craft. A banner of gastronomic treasure, as each piece of Jamón Ibérico is unique: it is the pinnacle of the confluence of the best raw materials, purebred and raised on the finest pastures, and natural curing in our cellars in Guijuelo. Two years of free-range feeding to ensure a double supply of acorns and their nutritional properties; and then a minimum of 48 months of curing in Guijuelo, in natural drying rooms, exposed to the cold, dry winds of the Béjar and Gredos mountains. This results in the creation of a unique 100% acorn-fed Iberian ham with exceptional characteristics—a true gem of gastronomy.