Carpaccio of semi-cured loin

The semi-cured marinated loin is required in one piece.

The loin can be bought semi-cured or cured in the refrigerator. It is very easy to let it cure uncovered. I buy it from my butcher semi-cured. Very important the loin must be iberico de cebo or duroc.

Freeze the piece, and when it is frozen, cut it with a very thin slicer (When I didn't have a slicer, I took the loin out of the freezer a while before and cut it with a knife and to make it thinner I crushed it with a rolling pin).

Serve with plenty of extra virgin olive oil.