The Iberian pig is unique in the world, and its characteristic flavour is the result of a perfect combination of its genetics and the natural environment in which it is reared. This animal, originally from the Iberian Peninsula, has developed genetic characteristics that allow it to infiltrate fat in an exceptional way, giving its meat that unequalled juiciness and texture that distinguish it.
The Iberian pig’s diet plays a fundamental role in the development of its flavour. During the montanera, it feeds on acorns, which directly influences the quality of its meat. The infiltration of fat, which is distributed between the muscles, is one of the keys to understanding the balance between its tenderness and the deep flavour that makes it a delicacy appreciated worldwide.
But nature is not the only factor. The genetics of the Iberian pig, passed down over centuries, is also responsible for its ability to metabolise efficiently the acorn and pasture-based diet, which further enhances its quality. This lineage, nurtured through the selection of the best specimens, has ensured that Iberian products retain their unique characteristics.
In short, the secret of the flavour of the Iberian pig lies in the combination of a privileged genetic heritage and a natural environment that favours its development, making each piece an exquisite product that has no rival.
