The flagship of Spanish gastronomy. Piece of the loin of the Iberian pig attached to the spine of animals that have lived in the vast fields of Extremadura freely fed mainly on the jewel of this land: the acorn. According to scientific studies conducted 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 result of a genetic selection of animals that we have been doing for over 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 cured loin always has the same flavor. Once seasoned with garlic, paprika, salt, ... we stuff it and hang it in a drying room with 90% humidity and 4ºC that we regulate until reaching conditions similar to those of the natural drying room where it will spend about 6 months and the air currents and temperature fluctuations will give it that color, aroma, and flavor so appreciated and characteristic. 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)