To many palates this is the most succulent and sublime bite of the Iberian pork. The front legs are characterized by a developed muscle structure as a result of the montanera regime. The long strolls the pigs take through the Spanish Dehesa in search of acorns  make the fats infiltrate even better within the meat, thus leaving an immensely seductive taste and an irresistible aroma in the slice. It is elaborated by the same method as the ham with the only difference that it will remain in the cellars curing for 24 months.