This cut, located between the shoulder ham and the loin, smaller than the latter and with juicier meat, acquires its own character precisely because of its smaller size. Its meat, very similar in texture and marbled just like the Ibérico Loin, requires a shorter curing period; hence its subtleties and nuances of aroma and flavour are slightly different than those of its big brother, making it unmistakable due to its refined and special fragrant bouquet.