Our 50% Iberian Cebo ham comes from the best pigs with 50% purity, fed on grains and natural feeds, which gives it exceptional flavor and texture. With a curing time between 24 and 30 months, of which 3 months are in drying and the rest in natural conditions, each slice is a tribute to the region's gastronomy. We recommend enjoying it at a temperature of around 24°C, and if packed, leave it at room temperature for 30 minutes before serving. This product should be stored in a dry, dark place, maintaining ideal temperatures between 16-25°C. If cut or sliced, it should be kept cold between 4-10°C. Additionally, it has the Calicer Certificate, ensuring quality and compliance with current regulations. Savor the excellence and authenticity of Iberian with each bite.