The Iberian pig is raised as free-range livestock in the Dehesa region – an age-old Spanish cultural landscape and unique ecosystem extending over 70,000 hectares. Dehesa is dominated by rock-bound cork oak forests that serve as grazing grounds, and extends primarily across Andalusia, the Extremadura and La Mancha.
It is widely assumed that the Iberian pig – el cerdo ibérico – is descended from the wild pig. This dark-skinned domestic pig has the ability to store the precious flavours from the acorns in its fat. The pork is highly prized on account of its unique, fine and nutty aroma, and is the result of a millennia-old harmony of nature and animal husbandry.
The meat is rich in protein, calcium, phosphorus, iron and vitamins B1 and B2. The oleic acids in the fat are formed from etheric herbs, and above all acorns. These oleic acids have been shown to sustainably lower cholesterol levels.
In the beginning, the pigs are initially fed barley, maize and wheat kernels. Then, in the final feed months, the pigs eat mainly acorns (bellotas), which are ripe during the montanera season from October to March.
Until now, purebred Iberico pork has been the virtually exclusive prerogative of Spanish gourmet restaurants. The small quantities have never been sufficient to supply the market outside of Spain. So we are pleased to have obtained access to this exclusive product. To date, the non-Spanish market has been served mainly using Iberian pig hybrids. The results were often disappointing, as the quality varied and the superb quality level was not achieved. By contrast, we guarantee at least 80% purity of breed.
The cuts are the product of traditional Iberian charcuterie and are today in great demand in the gourmet dining segment.