Rear leg of an Iberian pig that has been cured for 24 to 30 months. The weight varies between 7 and 9 kg. Produced from pigs that are more than one year old and that have increased in weight by at least 4 arrobas during their last three months of life – one arroba is equal to 11.500 kg. - free range, eating acorns and herbs. It can be presented with its trotter for cutting with a knife, or de-boned, cleaned and without hard or stale parts, ready to be cut by a machine. - sliced and vacuum packed so that it is always well preserved for when you need it. This product should be consumed at room temperature.