Made from the meat of acorn fed iberico pigs that have fattened up on the dehesa of southwestern Spain, the cured, loin of iberico de bellota pigs is considered to be one of the finest pieces of charcuterie produced in Spain. The fresh loin is marinated in salt, pepper and paprika, stuffed into natural casing and cured for 3 months to produce a rich, sweet piece of charcuterie with a long aftertaste.