This 100% Iberian bellota loin is made from purebred Iberian pigs raised in the Ledesma region and the Arribes del Duero. Their diet of herbs, wild plants, and acorns enhances its unmatched flavor and delicate texture. It is obtained from the ileospinal muscle of the pig, which is nearly free of external fat, salted, seasoned, and stuffed into a natural casing. The curing process takes place in an optimal environment to ensure exceptional flavors and aromas, totaling a curing time of 6 months. It is recommended to consume it at room temperature, preferably 24°C, and allow it to warm up before serving. This loin has been awarded the prestigious Gold Medal at the Frankfurt International Trophy 2026, highlighting its superior quality. Proper storage should be done in a dry, cool place at suitable temperatures. A true gourmet pleasure for lovers of Iberian products.