Iberico pigs fattened exclusively on fallen acorns, known as Bellota, for three months prior to slaughter. The resulting meat is swirled with high levels of flavorful natural fats, for which this pig has gained international notoriety. The loin of the Iberico pig is one of the most rare and appreciated in the world of cold meats. The preparation process involves the entire loin, which is meticulously cleaned, and the fat removed. The Iberico pork loin is then marinated with salt, pimenton and other spices. Afterwards, it is made into a sausage using natural casings and cured in drying sheds for three to four months. Once cured, it is pale red in color on the outside, bright red on the inside and, when cut, has a marble-like appearance as a result of the infiltration of fat from the acorn. The meat melts in the mouth, releasing a delicate flavor and a pleasant aroma that is uniquely Iberian.