The cured pork loin from Alfonso Sáez is made from selected pieces of pork loin from Teruel. Its traditional salting and curing process includes air drying in the fresh, dry air of the Sierra de Teruel, in one of the oldest curing rooms in the Gúdar-Javalambre region, located in Mora de Rubielos. It is presented in a pack of 3 units: the product is sliced in a 100-gram tray, vacuum packed to preserve its organoleptic properties. The total net weight of the pack is 300 grams. The meat offers a delicate and slightly salty flavor, with a pleasant aroma characteristic of naturally cured pork loin. Its texture is homogeneous, less fibrous, and flavorful. It can be paired with cheeses, conserves, wines, and oils, according to the producer's recommendations. After opening, let it rest for 30 minutes at approximately 21°C before consuming. Store in a cool, dry place, away from sunlight. Once opened, it is recommended to consume within 1 month.