IBERIAN BREED
A breed originating from the Mediterranean, which is currently bred in the Iberian peninsula, whose characteristics offer unique products.
A breed originating from the Mediterranean, which is currently bred in the Iberian peninsula, whose characteristics offer unique products.
Very Few species have a phisiology that enables them to infiltrate fat in their muscles, a peculiarity that allows their meat to be one of the finest and most recognised foods in the world.
They are unmistakeable due to their very dark colour, lack of fur, thin legs, black hooves, long snout and floppy ears.
The Iberian pig is a unique breed. Its natural ease for shepherding, outstanding metabolism and grazing of acorns, make it a special animal.
Iberian pigs are born and grow up in meadows, known as “The Dehesa” an ideal natural environment, which consists of extensive areas of forest with holm-oak, gall oak, and cork oak woodlands.
Grazing in vast meadows allows the Iberian pig to physically develop in a stress-free environment, without the need to put them into stables.
Spain has more than half of the world's oaks, and it's there that the Iberian pig eats only acorns and grass during the last 5 months of the fattening process.
These animals move freely in the pasture, a fact that contributes significantly to the formation of their muscles. This means that they acquire a perfect ratio of meat and fat, making their produce recognised as one of the most delicious foods in the world.