The Bellota ham, made from Iberian pigs, is a prestigious meat product known for its high nutritional values and unmatched flavor. These pigs, raised freely in pastures, are fed acorns, which give them superior quality. The curing process is essential and is divided into several stages, beginning with salting with sea salt and maintained at controlled temperatures. During the drying phase, the pieces are stored in climate-controlled chambers to develop their characteristic aroma and flavor. Depending on weight and quality, the curing can be prolonged from 12 to 24 months. This meticulous method ensures that each piece is infused with exceptional flavor. It is recommended to store the ham refrigerated at 5ºC, keeping it vacuum-sealed for 15 days, or freezing it for a longer period of up to 18 months.