The boneless 50% Iberian acorn-fed ham retains its characteristic aroma and flavor thanks to a curing process of 24 to 36 months. Iberian pigs are raised free-range in the Salamanca pastures and fed 100% natural products, ensuring exceptional quality. This exclusive product provides a perfect balance of healthy fats, vitamins, and essential minerals. For optimal storage, it is recommended to keep the ham in a cool, dry place, away from direct sunlight, and to remove it from the vacuum packaging before storage, maintaining it between 16º and 25º. The weight of whole pieces ranges from 7 to 10 kg, offering a yield of 40% after deboning, including the knuckle and remains for complete utilization. Vacuum packed, it carries the Calicer Certificate PI/0649/15, ensuring compliance with regulations. The preferred consumption period is 24 months.