The 75% pure acorn-fed Iberian loin is made from free-range pigs raised in the Ledesma region and the Arribes del Duero. This meat product stands out for its careful breeding and diet based on herbs, wild plants, and acorns, elements that contribute to its characteristic flavor and texture. Made from the ileospinal muscle, this loin is virtually free of external fat, seasoned, marinated, and stuffed into natural casing, ensuring a curing process that enhances its unique flavors and aromas. For best enjoyment, it is recommended to serve at about 24°C. If packaged, it is suggested to remove from the packaging and let it sit at room temperature for 30 minutes before consumption, increasing to 2 hours if refrigerated. Store in a dry, dark place at temperatures between 16°C and 25°C, and the sliced loin should be kept between 4°C and 10°C. This loin has a preferred consumption period of 16 months.