This Iberian ham, cured for 24 to 36 months, reflects the tradition and knowledge of the countryside. The pigs, with 50% Iberian breed, are raised freely in the dehesas of Salamanca, feeding on acorns and natural pastures. During the 24-36 months of curing, the meat acquires a soft texture and a flavor rich in nuances. The ham is certified with Calicer PI/0649/15, ensuring quality and compliance with regulations. Pieces weigh between 7 kg and 10 kg, offering different formats such as whole, boneless, and sliced by machine or by knife. To preserve its qualities, it is recommended to store it in a cool, dry place away from direct sunlight. This product is a lesson in tradition and nature, and each bite represents the balance between the two. Consuming it is to immerse oneself in authenticity and respect for natural cycles, making it a product worthy of admiration.