• It is prepared from the loin of the Iberian pork, flavoured with common salt, paprika, garlic and oregano, and later cured. Its preparation consists of cleaning the surface fat, being kept for at least 24 hours at a temperature between 0º and 2ºC. Its curing process is carried out hanging the products for 24-48 hours at a temperature of 18º to 20ºC and with a relative humidity of 80-85 %. Later it will remain for 2 months at temperatures between 12º and 14ºC. Finally, it spends 3 months in the curing process at air temperature.