NAME ARTICLE: IBÉRICA PALETTE OF RECEBO ORIGIN OF RAW MATERIALS: Iberian pork produced in the range of Andalusia and Extremadura, controlled agricultural estates. INGREDIENTS: Palette Iberian pork and salt. PREPARATION: Always craftswoman and with respect to traditional formulas, making the processes presalado, salt, washing, postsalado and curing of the pieces (14-16 months), giving each process time and the formula to make the masterful "Master Jamonero ". EXPIRY DATE: One year after the departure of our wineries. CONSERVATION: Environmental Conditions avoiding high temperatures. IDENTIFICATION: Map (week and year of killing, recorded fire) and veterinary (recorded in ink) PACKAGING: In boxes 1 and 2 units. The jamoneros are not included.