Iberian field-fed ham 50% Iberian breed by Puente Robles, of Spanish origin, made from the hind legs of Iberian pigs and presented boneless. The animals are fed mainly on cereals, herbs and wild plants. Its total curing time is 36 months, with only 3 months in the drying room and the rest of the curing process being completely natural in its own facilities, with the air and shade of the Arribes del Duero. It is characterized by its flavor and delicate texture. The variants list the format «Pieces between 7,000 Kg. - 7,200 Kg.». It has the Calicer certificate PI/0649/15. The storage instructions provided refer to whole pieces: store in a dry place, with low light and no direct sunlight, at an ambient temperature of 16°C -25°C. Remove the cloth cover in which it is shipped and place it on a ham stand or hang it. Keep the first cut to use as a cover and prevent it from drying out. No specific instructions are detailed for the boneless presentation.