The Joselito Iberian Bellota Loin is a gourmet delight made from Iberian trunk pigs from Joselito's own herd. Made during the winter months after the montanera, this loin is smoked in natural oak wood chimneys and cured for over 6 months in traditional drying rooms. The pieces, varying from 1 to 1.5 kg, reflect the tradition and quality for which Joselito is known. This process ensures a product of intense flavor and unmatched texture. It is worth noting that due to variations in the weight of each piece, there may be slight variations in the final price.