Iberian loin prepared after several days in marinade. The cure is done in wood stoves to obtain a unique and exquisite product of flavor. Its origin is of 50% Iberian pigs and fed on montanera with acorns. It is prepared in a completely natural way and contains no gluten or lactose. Pieces of 1.25 kg, half pieces in 650 gr and sliced of 100 gr and 250 gr.