Cinco Jotas loin shank.

The "Cinco Jotas" loin is made with the ileospinal muscle of 100% "5J" Iberian pigs raised extensively in the Spanish pastures and fed with acorns during the montanera season. The elaboration process begins with the elimination of external fat, aponeurosis and tendons. Subsequently, it is salted, marinated with paprika and spices, stuffed into a natural casing and cured in natural dryers for a minimum of 4 months.