The spine comes from the pork loin. It is the bone of the backbone that extends from the neck to the tail and is formed by the vertebrae. The tail is the end of the spine. Its meat is exquisite, very similar to tenderloin. It is usually consumed salted or fresh, and its most common use in cooking is in stews, broths, and cooked dishes. Properties and benefits: Iberian pork spine is rich in minerals such as potassium, iron, zinc, and magnesium, among others. Its content of vitamin B12, B6, and niacin makes the spine a fundamental food for the proper functioning of our body, preventing anemia. Oleic acid is good for preventing cardiovascular diseases and reducing cholesterol in the blood. Being a good source of protein and antioxidants, it helps our body tissues and prevents atherosclerosis. The lack of carbohydrates and the feeling of satiety it provides make this type of meat ideal for those following a weight loss diet. Nutritional value per 100 grams: Energy: 134 kcal Fat: 8.3 g Protein: 15 g Salt: 17.8 g Storage and tips: If the Iberian pork spines are salted, they can last in the refrigerator for a long time. Recipe and uses in cooking: The spines should be soaked in water for a minimum of 24 hours before using them in cooking, and the water should be changed every 8 hours. Iberian pork spines are ideal for making stews and cooked dishes.