It is the Iberico product par excellence, obtained from the hind legs of 100% Iberico breed pigs fed exclusively on acorns and natural grasses from our own pastures.

It is included in the group of high quality food products.

All stages of production require special care, but it is in the cellars where, with the passage of time, it reaches its unique aroma and flavor. The salting process is very light, achieving a smooth and balanced flavor. The curing of this product is carried out in a natural drying room where the pure air of the Sierra de Béjar and the Sierra de Salamanca flows and its curing time is as minimum 48 months.