The field cured pork loin 50% Iberian breed is an exquisite meat product made from the ileospinal muscle of the Iberian pig, virtually free of external fat. Sourced from pigs raised in Ledesma and the Arribes del Duero, it is characterized by its unique flavor resulting from a diet based on grains and natural feeds. Its 6-month curing process, conducted in the shade and with the pure air of the Arribes, gives the product exceptional aroma and taste. To fully enjoy its flavor, it is recommended to consume at around 24°C. If packaged, it is advisable to leave it at room temperature for 30 minutes before serving. This sausage can be stored in a dry place, with low light at room temperature, or refrigerated if cut.