Center cut of Jamón de Cebo de Campo 50% Iberian breed Finca Jarallana, with a very intense red color and fat infiltration. It is presented as a boneless piece, fully cleaned and vacuum packed, in a 4 - 4.5 kg format, to enjoy with family or friends. It comes from pigs raised in extensive conditions, in large spaces, with at least 10,000 m² for 15 animals. Their diet is based on feed with legumes, cereals and oils rich in omega 3. Daily exercise and genetic selection are part of the described process used to obtain the pieces. After salting, the ham spends about 30 months drying: the first 6 months in an artificial dryer and the rest in a natural dryer, where air currents and temperature changes help develop its aroma, color and flavor. It then rests in the cellar at a constant 14 °C. An expert ham maker checks each piece using the cala, an olfactory check of its optimum point, before deboning and vacuum packing it.