The 50% Iberian Cebo ham is an exceptional product that stands out for its quality and care in the production process. Raised extensively, the pigs are fed a high-oleic feed that promotes optimal muscle and fat development. This ham undergoes a curing process that exceeds 36 months, a necessary time to achieve infiltrated fat that melts at low temperatures and leaves a pleasant aftertaste. The curing process begins with profiling and salting, lasting approximately 15 days, followed by six months in a controlled drying room. After that, it is taken to a natural drying area for over two years, where air currents and temperature variations contribute to its characteristic intense red color and balanced aroma. Finally, the ham is rested in a cellar at 14 °C, allowing all its flavors and aromas to settle before reaching your table. Ideal for enjoying alone or with accompaniments, this ham is gluten-free and lactose-free. Its ingredients include Iberian Cebo ham, common salt, sugars, preservatives, and antioxidants.