Whole piece with its characteristic black hoof in sight. A ham with an aroma, unctuosity, and incomparable flavor. 50% acorn-fed Iberian ham. Obtained from the hind legs of the Iberian pig and subjected to a curing time of 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 mountain air, considered a Grand Reserve piece. When sliced, its color varies between intense red and dark red, with numerous fat veins that give it that incomparable flavor and unctuosity. It requires a knife to remove its rind and for the subsequent cutting into thin slices. A good ham holder is essential to firmly hold the piece and begin the cutting ceremony.