The semi-cured marinated loin is made from pigs raised in small farms located in Fermoselle and the Arribes del Duero. These pigs are fed grains and natural feeds, which provide the meat with a unique texture and flavor. The curing process, conducted in the pure air of the Arribes del Duero, lasts for 15 days and is key to achieving the characteristic flavor of this product. The loin is vacuum-packed and distributed in pieces of approximately 1 kg. It is recommended to keep it refrigerated between 2 and 6 degrees. Once opened, the preferred consumption period is one month.