Reserva ham from Puente Robles, obtained from pigs bought from small farms in Zamora and the Arribes del Duero, fed mainly with cereals and natural feed. Origin: Spain. Total curing period of 24 months, with only 3 months in the drying room and the rest of the natural curing carried out on its premises, with the air and shade of the Arribes del Duero. The variants indicate: «Piezas entre 8,200 Kg. - 8,400 Kg.». It has the Calicer Certificate PI/0649/15. It is recommended to consume it at approximately 24 °C. If packaged, remove from the package 30 minutes before serving; if it has been kept refrigerated, this time can increase to 2 hours. Best before: 6 months. Whole pieces: store in a dry place, with little light, away from direct sunlight, at 16-25 °C. Remove the shipping cloth cover and place it on a ham board or hang it up. Keep the first cut as a cover to prevent it from drying out. Sliced or carved ham: store between 4 and 10 °C and let it come to room temperature for 10 minutes before consuming. Nutritional information declared per 100 g.