Noble and highly appreciated by pork lovers. It is characterized for being a piece stuffed with marinated Iberian pork loin and not with minced meat. Its aroma is intense and pleasant. Its elaboration is complex: cleaning of the excess external fat, cooling, marinating, settling for several days and stuffing in intestine. From this point on, curing takes place, which is slow so that it does not lose its rounded shape. The first days of curing are carried out in artificial drying sheds to eliminate excess humidity and then in our natural cellars for 4 months