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.