Marco Foster

Even before birth the Iberian receives special care to ensure the purity of their race. Care will continue through development. When the Iberian pig is weaned be fed with natural feed, controlled by the Control Board. In this way strengthen their bones to withstand the finishing phase.

Meanwhile the meadow trees mature fruit and in October there is the happy meeting of a pig strong, between 80 and 100 kg, and trees laden with acorns. Pigs montanera then enter a word that indicates a period of 3 to 4 months grazing in the meadow.

The pasture and pork (along with other animals) create a unique ecosystem, which also involved the man who cares as much to others. Because in the pasture merge the ancient techniques of grazing and farming, caring for the grasses and trees, and making them available in the wild.

The magic of the meadow lies in its trees: oak, oak, cork oak, oak, ash, and fruit they offer: the acorn. Between Andalucia, Castilla León, and Extremadura.

The acorn is the manna of the Iberian pig, it influences the taste of their products and specially the ham. Provides the energy needed to fatten pigs and contributed decisively to the grain of the muscle with fat, characteristic of the Iberian pig. Furthermore, the acorn is rich in unsaturated fatty acids (beneficial) which transmits the animal.

Such is the influence of the acorn, set different names for the Iberian pig according to the amount to be consumed while on the open range.

A copy consume between 6 and 10 pounds of acorns a day, supplementing with about 3 kg of the meadow grasses that provide protein. This diet allows you to gain weight between 800 and 1000 grams per day, for 3 or 4 months is on the open range. After this period, we get a pig of 160 to 180 kgs ready for slaughter.