The campo cebo loin slices are crafted from the finest free-range Iberian pigs, fed with a diet rich in Omega 3, cereals, and legumes. This careful process results in delicately flavored meat and juicy texture, enhanced by selective genetics. The loin is seasoned with paprika, garlic, and salt, and after a five-day marinating period, it is stuffed into natural casings. The curing takes place in a drying facility, where the loin acquires unique aroma and texture. Once it reaches the optimal maturation point, it is vacuum-sealed, ensuring preservation of its qualities until it reaches your table.