Smoked and dried ham from the cow. Produced in Leon (Madrid region). The IGP Cecina means that the ham is made according to traditional rules, but the meat doesn't have to come from the region. Maturation must be at least 7 months and can go up to 20 months, depending on size. Babilla (Stifle): a succulent piece with an oval shape, and with a small bone at the top. Despite having a bone the piece produces a lot of meat due to its regular shape. Once cured it weighs 5-6 Kgs.