NAME ARTICLE: Recebo Iberian ham. ORIGIN OF RAW MATERIALS: Iberian pork produced in the range of Andalusia and Extremadura, controlled agricultural estates. INGREDIENTS: Ham Iberian pig and salt. PREPARATION: Always craftswoman and with respect to traditional formulas, making the processes presalado, salt, washing, postsalado and curing of the pieces (24-36 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, put into saquillos cotton. The jamoneros are not included.