The loin is refrigerated and cleaned of fat to be macerated with its marinade and thus achieve the optimum point of flavor and salt. After the embuchado goes to dryers where the perfect combination of temperature and humidity provides the optimum degree of maturation. Drying and curing . Slow curing in our natural dryers and with the necessary times depending on the sizes and grease of the natural casing. During curing, there is a light touch of smoked oak or oak firewood.