Lomo doblado is made from the meat of acorn fed Ibérico pigs that have fattened up on the dehesa of southwestern Spain, the cured, loin of Ibérico de bellota pigs is considered to be one of the finest pieces of charcuterie produced in Spain. Made from the tenderloin; this artisan product, produced without paprika, is based on a traditional recipe from Extremadura, re-discovered by Señorio de Montanera. The whole loin is folded in half, coated with lard and cured. Señorio de Montanera is a company, based in Badajoz, Extremadura, which was founded by a group of Ibérico pig breeders. Their aim was to create a business that would control each step of the process of producing Ibérico ham, from birth to the final product. They specialise in the production of DOP, acorn fed hams.