Monjamón Pasión is a premium ham with more than 50 months of curing in natural drying rooms, presented hand-sliced in 30 sachets of 80 g + 2 ends. The sachets total 2,400 g; the weight of the two ends is not specified. It comes from free-range pigs that spend two seasons feeding on fruit, herbs and other natural resources, and are slaughtered at two and a half years old. The process includes salting in traditional piles, with turning halfway through to promote an even distribution of salt. During curing, the pieces are checked every six months and batch controls are carried out. The description highlights a silky texture, an intense aroma and a flavour full of nuances, with a balance between juiciness and prolonged curing. The producer states oleic acid levels close to 60% and an intensity of 8, without indicating the scale. It is presented without an official seal; the endorsement mentioned corresponds to Monjamón and Don Ibérico.