The half wild Ibérico pig can trace its roots back to the Spanish province of Extremadura. The Pata Negra (black foot) Ibérico is regarded as the best for taste. Over the centuries, Ibérico pigs have adapted to the sometimes extreme climate. They can survive on little food yet quickly develop fatty tissue. This results in a finely veined meat with a structure that is comparable to that of Wagyu. The fat melts at room temperature to give the pork its unique flavour.
Ibérico pigs live outside and eat grasses, herbaceous plants, roots and sometimes olives. In the dry summer months, the diet is supplemented with grain. Fattening begins in the autumn, when the acorns (bellotas) fall from the trees. Acorns are the main food and give the meat its characteristic rich, nutty flavour. The pigs have an enormous appetite for acorns and put on between 60 and 80 kg in just a few months. They are slaughtered in the winter, when they are between 14 and 18 months old.
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