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The flagship of Spanish gastronomy. Piece of the loin of the Iberian pig attached to the backbone of animals that have lived in the wide fields of Extremadura at their leisure, mainly fed on the jewel of this land: the acorn. According to scientific studies carried out on these pieces, acorn products are rich in Omega 3, 6 and 9, reducing cholesterol in those who regularly eat these products. This piece has the desired marbling resulting from a genetic selection of animals that we have been doing for more than 20 years, and on the other hand, that constant movement through the different fences since the pig is a curious animal by nature, being able to walk more than 15 km daily. The curing process lasts about 10 months and begins with the marinating of the piece with a formula that we have been using for decades and have kept unchanged so that the loin, once cured, always has the same flavor. Once the loin is seasoned with garlic, paprika, salt, etc., we stuff it and hang it in a drying room with a humidity of 90% and 4ºC that we regulate until reaching conditions similar to those of a natural drying room, where it will spend about 6 months and the air currents and temperature fluctuations will give it that much appreciated and characteristic color, aroma, and flavor. When the piece has dried evenly and has lost more than 30% of its weight, a qualified operator selects those that have reached the right curing point and packages them to maintain all the aroma and flavor. INGREDIENTS: Iberian acorn-fed pork loin, salt, paprika, spices, dextrose, dextrin, MILK protein, SOY protein, antioxidants (E-300, E-301), and preservatives (E-250, E252)