White label Approximate weight: 7kg-9kg. Curing: Minimum 26 months Iberian bait ham with a mild taste, little salty, low cholesterol level, high percentage of “infiltrated fat” and a high protein content. This Iberian bait ham, from one of the hindlimbs of Iberian pig, has been subjected to the action of salt and a subsequent drying process in natural cellars that ensures good stability, as well as a characteristic smell and taste. Maximum quality guarantee of an excellent 100% natural ham.