Iberian pork spines come from the loin and are the bones of the spine extending from the neck to the tail. This delicious cut features tender, flavorful meat, very similar to loins, and is especially valued in Spanish cuisine. In the Community of Madrid, where they are produced, it has become tradition to consume them both salted and fresh. In the kitchen, they are mainly used in stews, broths, and casseroles. For optimal preparation, it is recommended to soak them in water for at least 24 hours before cooking, changing the water every 8 hours for a juicier meat. It is important to note that salted spines can be stored in the refrigerator for a long time, making them practical to keep on hand in the pantry. Their nutritional value is considerable, offering approximately 134 kcal, 8.3 g of fat, and 15 g of protein per 100 grams. In summary, Iberian pork spines are a versatile and tasty ingredient, ideal for those who appreciate good cooking.