The 75% Iberian breed boneless acorn ham is made from free-range Iberian pigs raised in the Salamanca dehesas. Fed with 100% natural products, these hams undergo a curing process of 24 to 36 months, giving them a fine texture and unmatched flavor. Whole pieces vary in weight from 7 kg to 10 kg, and the boning process allows a total yield of 40%. Each piece includes the knuckle and remaining bits from the boning, ensuring the consumer a full utilization of the product. It is recommended to store in a cool, dry place, protected from sunlight, and preferably consume within 24 months. Upon receiving the product, it is suggested to remove it from the vacuum packaging and keep it at a temperature between 16º and 25º to maintain its characteristics.