Beef ham from Ávila is considered a true gastronomic treasure. This delicate ham is made from cattle selected for the quality of their meat, whose fat melts wonderfully on the palate. The cattle are carefully divided into four parts: top, bottom, knuckle, and hip. Each piece is immersed in a mountain of salt, where it remains for the necessary time according to the experience of the Master Curer. Afterward, the drying phase begins under controlled temperature and humidity conditions. This meticulous attention to detail continues into the final drying stage, where the speed and direction of drying are adjusted while using the fat from the beef itself to protect the surface. Patience during this process is key to achieving a product with exceptional flavor and nuances. Ideal for tasting alone or accompanied, it is recommended to let the ham warm up for about 30 minutes before serving, thus ensuring maximum expression of its flavors. It should be stored in a cool place, protected from direct sunlight.