Feeding Iberian pigs on a diet of acorns and aromatic herbs during the Montanera fattening period, combined with the exercise the pigs get while searching for food, ensures that they fatten at a slower rate and allows fat to accumulate even more between their muscle fibres.
The upshot: an unrivalled texture, aroma and taste.
The staple diet of an Iberian pig is the acorns that fall from holm and cork oaks, complemented by herbs from the pastures, wild pulses and true grass flowers.
