Acorns are a very important food in the diet of the Iberian pig. The acorn is a fruit of the cork oak and the holm oak and is rich in nutrients such as proteins, fats and fiber. In addition, acorns have a high content of polyunsaturated fatty acids, which are beneficial to health.

The Iberian pig feeds mainly on acorns during the autumn and winter, when the leaves of the cork oak or holm oak have fallen and the acorns are ripe and within reach. This allows it to accumulate fat in its body naturally, which is reflected in the quality of the meat and the flavor of the Iberian ham.

In addition, acorns also have an impact on the environment of the dehesas. The dehesas are a unique ecosystem found mainly in the region of the Iberian plateau and are made up of holm oak and cork oak trees. The acorn is an essential food for the conservation of these ecosystems, as it attracts a great variety of animals that feed on it and contribute to its dispersion.

In summary, acorns are a fundamental food in the diet of the Iberian pig and have a positive impact on both the quality of the meat and the environment of the dehesas.

In Spain there are several types of pork, each with its own characteristics and used mainly for the production of different meat products. The most common types of pigs in Spain are:

1. Iberian pork: it is a native breed of Spain and is considered of high quality. The Iberian pig feeds mainly on acorns and its meat is highly prized for its unique flavor and aroma. It is mainly used for the production of Iberian ham, loins and chorizos.
2. White pork: it is a very common breed in Spain and is characterized by very lean and white meat. The white pig is mainly used for the production of Serrano ham and slices of York ham.
3. Black pig: it is a breed of pig native to Asturias and is characterized by a thick black skin and very tasty meat. The black pig is mainly used for the production of high quality sausages and cured meats.
4. Duroc pork: it is a breed of pork originating in the United States and is characterized by its very juicy and marbled meat. Duroc pork is mainly used for the production of ham and loin.

In summary, in Spain there is a great variety of pig breeds, each with its own characteristics and used mainly for the production of different meat products.

The montanera is the feeding period of the Iberian pig during which it feeds exclusively on acorns, which is a fruit of the cork oak or holm oak. The “montanera” begins when the leaves of the cork oak or holm oak have fallen and the acorns are ripe and within reach and usually lasts until the end of winter.

During the montanera, the Iberian pig feeds exclusively on acorns and is allowed to move freely in the fields, which allows it to accumulate fat in a natural way. This fat is evenly distributed throughout the body of the pig and gives the meat a unique flavor and aroma.

The “montanera” is a very important period in the production of Iberian ham, since feeding on acorns is one of the factors that determines the quality and flavor of the ham. For this reason, the “montanera” is a key element in the production of high quality Iberian ham.