JARALLANA Ibérico field-fed ham 50% Ibérica breed, presented as a hind leg of 8.5 to 9 kg. It stands out for its red color, fine streaks of fat, penetrating aroma and intense flavor. It comes from pigs raised in large enclosures and fed high-oleic feed based on legumes and cereals. Production begins with a rather light salting stage, in containers with a maximum of 15 pieces to avoid deformation. After washing, the pieces are hung in an artificial drying room at 2 °C and 95% humidity, which is gradually reduced over the following 6 months. They then spend about 2 years in a natural drying room, where temperature changes help develop their aroma and flavor. Finally, they remain in the cellar until shipment. The description places curing at around 34 months, while the additional information indicates more than 36 months; the exact period is not unified.