Iberian pork bacon is an exquisite product typical of Spanish gastronomy, especially from the Community of Madrid. Located at the sides of the pig's belly, between the meat and skin, this bacon is known for its high fat content and low meat percentage. Traditionally considered a humble food, it can be preserved for long periods after salting. To fully enjoy its flavor, it is recommended to use it in stews and soups, where a piece can be added to enrich the dish. Its nutritional value is notable, containing saturated and monounsaturated fatty acids, along with essential nutrients such as calcium and iron. To properly store it and prevent rancidity, it is advised to freeze it in an airtight container once opened or to salt it at home and let it cure in a cool place for 10 days. With its distinctive flavor, Iberian pork bacon is an essential ingredient in many Spanish recipes.