Iberian field-ham 50% breed Iberian Montjam, identified with a green ribbon and produced in El Repilado, Huelva. It comes from Iberian pigs raised with access to the natural resources of the field and supplemented feed. Its minimum curing of 20 months in natural drying rooms and cellars promotes an intense and balanced flavor, an aromatic profile, and a juicy texture. Montjam is part of Pedro Parra e Hijos, a family business specializing in Iberian products. The pouch includes whole pieces, hand-cut, sliced, and boneless. The indicated variants are 5-5.5 kg and 5.5-6 kg. The general classification also mentions weight ranges of 4.5–5.5 kg and 5.5–6.5 kg, so no single weight is identified for the product. Ingredients: Iberian pork shoulder, salt, sugar, acidity regulator E-331iii, preservatives E-252 and E-250, and antioxidant E-301. Gluten-free and lactose-free. Store in a cool, dry place. Once opened, cover the cut surface with fat from the ham itself and avoid prolonged exposure to air.