Selecting the best meats of the Iberian pig, get the loin, very smooth prior marinade of paprika, garlic, oregano and salt, rest of 5 days to get more special flavoring, to stop and slow healing craft.
You get to the end of Iberian pork loin, hence the smaller aspect loin.
Source: Salamanca
Cure: 60 - 90 days
Approximate weight: 300-600 grams.