The 100% Iberian Bellota Loin from Jamones Leandro comes from 100% Iberian pigs raised freely at Finca Valdepuercas, a 1,600-hectare dehesa located in Garciaz, Cáceres, Extremadura. During the montanera, from October to February, the animals fatten on acorns. It is made from the whole loin piece, unprocessed, and is seasoned with Pimentón de la Vera, spices, and salt. Its maturation process lasts 20 months. The description highlights its intense red color, shiny fat marbling, and a pronounced aroma and flavor characteristic of this bellota loin.