The Iberian field ham 50% breed comes from the hind legs of Iberian pigs raised on a diet of cereals, herbs, and wild plants. With a curing time of 36 months, this ham is initially cured in a drying facility and then naturally, utilizing the pure air of the Arribes del Duero, which gives it its characteristic flavor. Each slice offers a culinary experience that reflects Spanish tradition. Preferably consume at 24°C and, if packaged, let it come to room temperature before serving. Store in a dry place with low light.