This product comes from the ileospinal muscle of Iberian pigs reared in the vast pastures of the Iberian Peninsula and fed on acorns during the Montanera fattening period.

During the production process, the external fat, aponeurosis, and tendons are removed. The loin is then salted, marinated, and stuffed into natural gut casings. Once it has fully matured, it has a rounded or slightly flat shape with few cracks, no flaws in the casing, or any abnormal coloring. When cut, it is characterized by tones that vary from intense purplish-red to pale pink with plentiful fat marbling of afree-range pig.