Iberian field-fed ham 50% Iberian breed from Puente Robles, obtained from the hind legs of pigs fed mainly with cereals, herbs and wild plants. Of Spanish origin, it has a total curing time of 36 months: 3 months in a drying room and the rest fully naturally, with the air and shade of the Arribes del Duero. The variants indicate: «Piezas entre 7,000 Kg. - 7,200 Kg.». The whole piece is shipped with a cloth cover, which must be removed. Store in a dry place, with little light, away from direct sunlight and between 16 and 25 °C; place in a ham holder or hang it up and keep the first cut as a cover to prevent it from drying out. Sliced or carved ham should be stored between 4 and 10 °C and brought to room temperature 10 minutes before consumption. It is recommended to consume at approximately 24 °C. If packaged, remove from the package 30 minutes before serving; if kept chilled, this time can increase to up to 2 hours. Best before: 24 months. It has the Calicer certificate PI/0649/15.