An essential factor in producing a good Iberian ham is the autochthonous, living in the wild in mountain woodland.

The second factor is the ecosystem: Angeles Molina selects Iberian suckling pigs reared and fed in the hills of Posadas (Córdoba), now a biosphere reserve in the midst of the Hornachuelos nature park.

Summer is spent on stubble fields, and autumn among cork and holm oaks, feeding on grass and acorns, in full freedom, under the sun and the expert hand of traditional pig farmers. A process that takes a total of sixteen months.