Amazing by nature. This piece is the result of pigs raised in freedom and fed with Omega 3-rich feed based on cereals and legumes. In all our products, we give special importance to the genetics of the animal to achieve that highly appreciated intramuscular fat that will give the piece that tasty and juicy texture typical of an Iberian product. These pigs are loose in wide fences where they can walk and frolic, strengthening and exercising those muscle fibers, resulting in firmer meats, with greater infiltration and a more intense flavor. When we take out the loin, we season it with paprika, garlic, salt, and let it marinate in that seasoning for about 5 days before introducing it into a casing and transferring it to a drying room with a temperature of about 4ºC and high humidity, gradually increasing the temperature and lowering the humidity as the drying process progresses. The final phase is when the product is transferred to the natural drying room where it acquires those aromas and texture. When the loins reach their optimal level of maturity, after a selection process by an expert eye, they are vacuum packed to halt the curing process and preserve all their qualities until they reach your table. Ingredients: Iberian acorn-fed loin, salt, paprika, dextrin, sugar, dextrose, oregano, garlic, antioxidants (E-300, E-301, and E-331iii) and preservatives (E-252 and E-250).