A succulent Spanish pork tenderloin from the Iberico (Pata Negra) Spanish pig, air-cured and seasoned with a blend of smoked paprika and other seasonings. The famous Iberico pig grazes in the Spanish dehesa, ancient native forests brimming with acorn-rich trees. Blessed with a privileged genetic which renders its meat naturally rich with mouthwatering intramuscular fat, Iberico pork meat is tender, buttery and juicy. Only a select few pigs are marked as "de Bellota", which means they were allowed to feast on fatty acorns, making the meat extra creamy and superbly nutty. Slice this Solomillo Iberico de Bellota thinly and enjoy in a sandwich or in a meat platter.