Sure! Here’s the translation: --- **Lomito 100% Ibérico Bellota, Majada Pedroche** **100% Acorn-fed Iberian Loin, the King of Cured Meats** The **100% Acorn-fed Loin** comes from 100% pure Iberian pigs, which have been fed natural feed, pastures, and acorns. It is also known as "lomo embuchado" or "caña de lomo," and it is a cured meat that is “stuffed” into natural or artificial casings and goes through different phases of maturation and drying before being served at the table. The **100% Acorn-fed Iberian Loin** is one of the finest parts of the pig. It is made in the same way as the **whole pork loin**, without the exterior fat, marinated, and stuffed into a natural casing. It is very rich in protein. In fact, it is recommended to be consumed during childhood, adolescence, and pregnancy due to its beneficial contributions to the body. For those who love sports, it is more than advisable, as it helps to develop muscle mass. A very healthy product. **Technical Sheet** **Ingredients:** Presa from 100% Iberian pig shoulder, pepper, garlic, cumin. **Allergens:** None present **Producer:** Majada Pedroche **Origin:** Córdoba (Andalusia) **Nutritional Information:** - Energy value per 100 g: 308 Kcal - Fat: 20 g - Carbohydrates: 0 g - Protein: 35 g - Salt: 1.8 g **Storage:** Keep in a dry place away from direct contact with any heat source. It is recommended to place it in a cupboard or pantry, so it does not need to be in the fridge. **Expiration:** 1 year from the date of production. It is advised to consume it after opening the package 15 minutes prior. **Tasting Note:** Smooth and creamy texture. Very pronounced and persistent flavor accompanied by a very characteristic and nuanced aroma. The very condition of this piece, coming from an Iberian pig that has completed two montaneras of acorns, results in a great infiltration of fat that gives it that peculiar and unmistakable marbling. It has an exquisite marinade perfected over generations with natural spices and an extraordinary intense smoked paprika, thanks to the paprika and its curing process. You can tell the pig has been fed acorns. During the careful drying process, the loin adopts its firmness, soft reddish color, characteristic aroma, juiciness, and fine flavor. **Pairing:** At **Made in Spain Gourmet**, we recommend pairing it with Verdejo wines like **Menade** or **Curioso** and premium cavas. Also, fruity wines and olorosos like those from **Lustau**. Always accompanied by sourdough bread or some crackers, with a bit of extra virgin olive oil drizzled on top of the bread or crackers—it's delicious. Remember to open it and let it rest on a plate or tile for about 15 minutes to reach room temperature. This way, all the notes of its fantastic flavor will be experienced in your mouth. Pure Spanish delicatessen. If you are interested in buying the best Spanish Iberian loin, **Made in Spain Gourmet** is the best store for Spanish gourmet products, because it also offers you the black label Iberian chorizos, the best and most select. **Phases of Iberian Loin Production** The Iberian loin goes through four phases of production: **Marinating the Loin:** In this phase, the loin is marinated, and the necessary spices are added to give it that characteristic flavor. **Draining the Loin:** All the loins are left to drain for a time so they retain only the necessary amount of ingredients. **Curing the Loin:** The curing process is key to ensuring the quality of the loin. **Drying the Loin:** During drying, the loin acquires the characteristic texture and flavor nuances of this type of cured meat. The best quality loin is dried naturally, taking advantage of the climatic conditions of certain areas of Spain, which translates to about 6 months of curing. **How We Select Iberian Loins at Made in Spain Gourmet** Only the best loins reach this process, which is a very important detail in producing a quality 100% acorn-fed Iberian loin. They must be impeccable pieces even when fresh, which, after marinating, are stuffed into natural casings to be dried in a bell jar over oak firewood. This is the best complement to its aroma and flavor, as it emphasizes its characteristic notes. The feeding of the 100% Iberian pigs we