The Iberian Cebo Ham from Campo Díaz is characterized by its meticulous production process, beginning with the care of the pig, which is naturally fed and raised freely in the Salamanca countryside. Its diet, complemented with cereals, guarantees a quality product. The curing of this ham extends over a period of about 36 months, contributing to its delicate, less salty flavor and pleasant, characteristic aroma. This ham exhibits a color ranging from pink to purple-red at the lean part, along with a shiny appearance in the fat. With a curing time of 730 days, the process includes a post-salting and a cold rest in a semi-natural dryer, followed by maturation in natural drying and storage houses. Its homogeneous and low-fiber texture makes it an exceptional product for food lovers.