Made from the tenderloin of pure breed acorn-fed Iberian pigs. This artisan product, elaborated without paprika, is based on a traditional recipe from Extremadura, re-discovered by Señorío de Montanera. The whole loin is folded in half, coated with lard and cured for 6 months. Once cut it has a vivid reddish purple colour, heavily marbled with infiltrated fat. It has a gentle, lingering aroma and is exceptionally succulent. Once cured, it is vacuum packed, so as to retain all of its characteristics and attributes. Packaged in an exclusive sealed pouch.