THE IBERIAN RACE
THE IBERIAN PIG
The Iberian pig is raised naturally in the Dehesa Extremeña, one of the most characteristic and rich ecosystems of our land.
There is a unique interrelationship between the two, since the conservation of this environment depends on the presence of the Iberian pig, and in turn, the pasture provides the necessary resources for the optimal development of these animals.
The ecological balance of the pasture is maintained thanks to the activity of the Iberian pig, making this symbiosis a perfect example of sustainability.
THIS IS HOW THE IBERIAN PIG IS RAISED
THE
MONTANERA
The montanera is a crucial phase in the breeding of the Iberian pig, which takes place from October to February. During this period, the pigs feed exclusively on acorns and other natural resources from the pasture. Pigs enter this stage at around 90 kilograms in weight and can reach up to 160 kg. The acorn, due to its high carbohydrate content, provides the animal with energy and is transformed into the famous fat, while the herbs add the peculiar perfume to all the derivatives of acorn-fed Iberian ham.
THE DEDICATION
THE SWINEFIELD
At Montesano, dedication and family tradition are essential in the breeding of Iberian pigs. The swineherd, with his experience and passion for the pasture, is fundamental in this process. His daily attention and knowledge guarantee the well-being of the pigs, resulting in high-quality products. This process, carried out with the knowledge of generations, is the secret to obtaining the unique flavour and texture of our Iberian products.