The racial characteristics of the Iberian pork make it a synonim of the Spanish gastronomic and cultural tradition. Even Cervantes in his literary masterpiece “Don Quijote” glorifies how Dulcinea had the best hand to salt pork hams among all other women in the whole la Mancha. Considered by many as the treasure of Mediterannean cuisine for its matchless taste, the acorn-fed Iberian pork ham earns now ever and ever more prominence for its benefitial nutritional  qualities. Thanks to the acorns the pigs are fed on, the meats of the Iberian pork become rich in monoinsaturated fats, oleic fats and antioxidant substances, which not only decrease cholesterol level in the body, but also prevent cardiac disturbances. Furthermore, the medium to low level of calories make it suitable for consumption under specialized health diets.