Description Juan Manuel's Acorn-fed Iberico Loin Stem is one of the noblest pieces of the Iberian pig, coming from animals raised in freedom in pastures and fed on acorns and rich herbs that will mark the final characteristics of the product. It is each of the two pieces of meat that are next to the backbone and under the ribs, seasoned with salt, paprika, garlic and oregano, and later cured through a laborious, slow and natural process. The presentation of the product is carried out in the following way: in half pieces or whole, unitarily vacuum packed or without it. The weight of each piece ranges between 1.2 and 1.5 Kg.
