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The flagship of Spanish gastronomy. Piece of the loin of the Iberian pig attached to the spinal column of animals that have lived in the vast fields of Extremadura at ease, 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 pastures since the pig is a naturally curious animal, 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 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 so that they 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)