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.