50% Iberian breed cebo ham Finca Jarallana, boneless piece weighing 4.5 to 5 kg and vacuum-packed at its optimal curing point to slow down the curing process. The piece is cleaned and the rancid yellow fat is removed, preserving its marbling and juiciness. The pigs are fed a diet based on cereals, legumes and vegetable oils. Production includes trimming, salting, washing and pressing. The piece goes through an artificial drying room and, after 6 months, is moved to a natural drying room. After 2 years from the start of the process and at least two summers in the natural drying room, it is transferred to an underground cellar at around 15 °C, where it remains until the optimal point to debone and pack it. It can be sliced by machine or by hand. It is recommended to bring the portion intended for consumption to room temperature and cut it into square chunks to make slicing on a board or with a manual slicer easier, keeping the rest refrigerated. Ingredients: fresh Iberian cebo ham, salt, preservatives (E-250, E-252) and antioxidant (E-331).