Iberian field-fed acorn ham 50% Iberian breed Jamones Benito. Approximate weight 8 kg. Its elaboration is meticulous and complex, without leaving behind the traditional methods of many years of experience. Once the ham is profiled, the salting process takes place depending on its weight. The curing of the meat and its final flavor will depend on this process. Once completed, the drying process takes place with the aim of preserving the pieces for periods of approximately 4 to 5 months under constant temperature and humidity conditions to ensure the best possible curing.