Whole piece with its characteristic black hoof in sight. A ham with an aroma, unctuousness, and incomparable flavor. 50% acorn-fed Ibérico ham. Obtained from the hind legs of the Ibérico pig and subjected to a curing time of and completely artisanal production. Its curing is carried out in the natural drying rooms of Béjar (Salamanca) for 3 years, being a slow and manual process, in the cold and dry air of the mountains, considered a Gran Reserva piece. When sliced, its color varies between intense red and dark red, showing numerous veins of fat that give it that unique flavor and unctuousness. It requires a knife to remove the rind and for the subsequent cutting into thin slices. A good ham holder is essential to hold the piece firmly and begin the cutting ceremony.