The field cured pork loin 50% Iberian breed is a gourmet sausage sourced from Iberian pigs raised in the farms of Ledesma and the Arribes del Duero, imparting a unique character. This product is made from the ileospinal muscle of the pig and meticulously crafted. Its curing process lasts 6 months and occurs in the shade, aided by the pure air of the region. This guarantees freshness and enhances the characteristic flavor and aroma. Iberian pigs are fed with cereals and natural feeds, ensuring exceptional quality reflected in its generous texture. For best enjoyment, it is recommended to serve it at a temperature of 24°C, allowing the product to rest at room temperature before tasting. Proper storage conditions are fundamental: whole pieces should be kept in a cool, dry place, while sliced loin should be refrigerated between 4-10°C. Each bite of this pork loin is undoubtedly an invitation to experience Iberian excellence.