Whole piece with its characteristic black hoof in sight. A ham with an aroma, unctuousness, and incomparable flavor. Obtained from the hind legs of the Iberian pig and subjected to a curing time and completely artisanal production. Its curing is carried out in the natural drying rooms of Béjar (Salamanca) for 4 years, being a slow and manual process, in the cold and dry air of the mountains, which gives this piece the category of Grand Reserve. When sliced, its color varies between intense red and dark red, with 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.