Only in the meadows of Extremadura will you find the perfect combination of acorns and natural pasture.
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Dehesa Extremeña
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The Acorn
The acorn, whether from holm or cork oaks,is the basis of the Iberico pig’s diet during the fattening period.
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Iberico Pig
Selecting the best Iberico pigs guarantees the best quality products.
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Free-range Pigs
Our Iberico pigs are completely freeto roam and this is important not only in order to ensure better use of resources but also as a means of guaranteeing the animal moves around enough.
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The Fattening Period
During the fattening period (montanera), the herd takes advantage of all the available resources, both varied and plentiful, that the meadows have to offer. These are mainly grass, acorns and roots.
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Fattening
During the fattening period, the Iberico pig increases its weight by 50%.
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Shaping
A day after slaughtering and after properly refrigerating the meat, we cut and shape the legs in the traditional v-shape.
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Salting
Through a process during which both humidity and temperature levels are monitored, we salt the legs. The length of the salting period varies according to weight.
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The Maturing Period
During this stage, also called the post-salting period, the leg is stabilised in order to avoid any changes or external contaminants. This is carried out under controlled temperature and humidity conditions.