Twenty years ago the cork oaks that surround the perimeter of our facilities were planted and this is the first year that they have borne fruit, ‘the acorns’.
As you can see in the photos, they are not yet ripe.
From a nutritional point of view, it is a dried fruit made up of carbohydrates and fats.
The nutritional properties on which it is based is the abundance of unsaturated fatty acids, antioxidant capacity associated with tannins, the absence of gluten and the presence of certain essential vitamins and minerals, and the nutritional level per 100 g is 388Kcal.
The acorn of the cork oak is less sweet than that of the holm oak because it has more tannins.
Acorns are used in the montanera (fattening) of the Iberian pig, in order to provide quality food.
The economic interest promoted by the exploitation of the meadows with the extraction of cork and its fruits, goes hand in hand with an ecological and sustainable development. Because large and well-kept tracts are dedicated to its cultivation, which otherwise would probably be abandoned and overgrown.