The Bellota Loin from Salamanca, with 50% Iberian breed, is a superior quality cured meat, made by Artesana Jamonera, with over 40 years of experience in the ham sector. This product comes from free-range Iberian pigs raised in the dehesas, ensuring exceptional flavor and quality. Its preparation is done naturally using the best ingredients: salt, olive oil, garlic, paprika, and oregano. With a drying period of 60 to 90 days, the loin stands out not only for its flavor but also for its excellent nutritional values. It is vacuum-packed in plastic containers and polystyrene trays, ready for consumption. For storage, it is recommended to keep it refrigerated at 5º C or frozen at less than -18º C, with a preferred consumption period of 5 days when refrigerated, up to 15 days vacuum sealed, and frozen for up to 18 months. This loin reflects the gastronomic richness of the Iberian Peninsula and the tradition in the production of quality cured meats.