This Iberian field cured ham, boneless and with 50% Iberian breed, is a high-quality product sourced from the hind legs of pigs raised in Spain. The feeding of the pigs, based on cereals, herbs, and wild plants, contributes to the unmatched flavor and delicate texture of the ham. Its total curing of 36 months, with only 3 months in a drying facility, ensures a natural process in climate-controlled installations. For storage, it is recommended to keep it in a dry place at a temperature between 16°C and 25°C, avoiding direct sunlight. Its Calicer certificate PI/0649/15 guarantees compliance with current regulations.