The loin is the more noble and valuable piece of the carving-up of her the Iberian pig's canal, since the unit price gets to surpass the one belonging to the ham in its final price. He can define as the extract of the quality of the Iberian pig.

The Iberian loin heals during two months in an environment to 14-15 C of temperature, with the 75 %'s relative humidity, regulated by means of coal braziers of holm oak and guided humidifition.

The Iberian acorn loin, like the rest of cured loins, he becomes emaciated in raw.