Joselito Iberian acorn-fed loin comes from Iberian pigs from Joselito’s own herd. It is produced during the winter months, after the montanera period. The process includes smoking in natural chimneys with holm oak wood, followed by a natural curing period of more than 6 months in Joselito’s drying rooms. It is presented as a whole loin piece, with the approx. 1.25 kg weight indicated in the title. The product information states: «Pieces of approx. 1 - 1.5 kg, so there may be a slight variation in the final price of the product». Therefore, the stated weight is indicative and the final amount may vary depending on the piece. The description highlights the origin of the animals from the brand’s own herd and details the smoking and natural curing stages, but does not provide an ingredients list or specific storage instructions.