On the dehesa near Salamanca in Spain are raised a special breed of black Iberian pigs that feed almost entirely on acorns (bellota). The acorn diet is expressed through their fat in both flavor and structure. Thier fat has a distinctly nutty flavor, and is very high in oleic acid, second only to olives. Oleic acid helps lower LDL levels (bad cholesterol), and helps increase the level of HDL (good cholesterol). The unique diet also produces higher amounts of linoleic acid, which is an essential fatty acid, but one our bodies cannot create. High amounts of these two unsaturated fatty acids, and low amounts of saturated fats results in a lower melting point, which results in more efficient delivery of flavor aromas on your palate. We have the back fat sent fresh/frozen from Salamanca to our salumeria in Chicago. We only to purchase the thickest pieces (3-4 inches thick), in order to decrease surface area during our one year seasoning with black pepper juniper, and a mix of fresh herbs. The results are delicate aromatics and balanced salt that accentuate the flavors of acorn fed pork, without overpowering it.