The Iberian cebo ham 50% Iberian breed comes from the hind legs of pigs with 50% purity. This delicate curing process lasts between 24 and 30 months, including 3 months in a dryer and the remainder in natural curing within our specialized facilities. Feeding on cereals and natural feeds contributes to its characteristic flavor. To enjoy its maximum taste, it is recommended to serve at approximately 24°C. Ideal storage conditions for whole pieces are in dry, low-light conditions at temperatures of 16°C - 25°C, while sliced ham should be kept between 4-10°C. It has the Calicer Certificate PI/0649/15, ensuring quality and regulatory compliance of the product. Originating from Spain, these pieces transport the consumer into the authentic Iberian tradition with each slice.