A high quality Iberian product, obtained from the hind legs of 50% Iberian breed pigs fed on natural pasture from our own pastures where they roam freely.

Included in the group of high quality food products, all its production stages require special care, but it is in the cellars where, with the passage of time, it achieves its unequalled aroma and flavour.

The salting process is very light, resulting in a mild, balanced flavour. 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 the curing time is a minimum of 36 months.