The preparation starts with a fatty pig, with at least 50% of the Duroc breed, a little salt, and a slow natural drying process. The main characteristic is its infiltrated fat, which together with its large size makes it possible to cure this ham very slowly in our decades. where the air from the Sierra de Guadarrama flows through the windows. Master ham artisans review and classify each piece one by one many times until they decide that each ham has reached the ideal maturation. Only natural ingredients are used, with no additives. The average curing time is 24 months.