The 50% Iberian Cebo ham is the result of meticulous breeding of Iberian pigs fed on cereals and acorns. It is sourced from the hind legs and is boneless, making it particularly easy to slice and enjoy on any occasion. The curing process, under the pure air and special climate of the Arribes del Duero, extends between 24 and 30 months, imparting exceptional aroma and flavor. This ham should be preferably consumed at 24°C to fully enjoy its organoleptic qualities. Storing it in a dry place, between 16°C and 25°C, without exposure to direct sunlight, preserves its quality.