The cured ham hock comes from the hind legs of pigs that are carefully raised and primarily fed with cereals and feed. The curing process includes applying salt and controlled drying conditions, providing this meat product with a unique aroma and flavor, thanks to the pure air and the exclusivity of the Arribes del Duero environment. With each bite, one can appreciate the tradition and authenticity of Spanish cuisine. It is recommended to remove from the vacuum packaging upon receipt and store at temperatures between 16°C and 25°C in a cool, dry place, protected from direct sunlight, to preserve its qualities. The approximate weight of each piece ranges from 0.800 kg to 1 kg. Vacuum packed to ensure preservation.