Dry cured pork loin, produced solely from Iberico pigs fattened on an exclusive acorn diet.

The Iberico pigs still wanders free. Popularly know as the Pata Negra or Black Hoof, the Iberico de Bellota feed 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 Iberico de Bellota is responsible for the unsurpassed taste and quality of this traditional dry pork loin.