The boneless Reserve Ham has been carefully crafted using pigs fed with natural feed from small farms in Zamora and the Arribes del Duero. This rearing process, which includes a total curing of 24 months with only 3 months in the drying room, gives the ham a delicate flavor and texture that are truly exceptional. The combination of pure air and shade in the Arribes del Duero during curing enhances the unique characteristics of this meat product. Each slice of this ham is an invitation to enjoy authentic Spanish cuisine, transporting you to its culinary traditions. To fully enjoy its flavor, it is recommended to consume it at a temperature of 24°C, removing it from the packaging and letting it rest for about 30 minutes before serving. In the case of cold storage, this time can be extended up to 2 hours. Proper storage is also essential: whole pieces should be stored in a dry, low-light place, avoiding direct sunlight, preferably between 16°C and 25°C. To maintain freshness, remove the cloth cover and place it on a ham board or hang it up, using the first cut as a lid to prevent drying out. This ham has the Calicer Certification PI/0649/15, which guarantees its quality and regulatory compliance, providing peace of mind to the consumer.