Glossy black skin,
long and slender legs,
and a unique free-range upbringing on acorns.

The Iberian Black Pig originates from the Iberian Peninsula (Spain and Portugal). It is best known as the source of the world-famous Jamón Ibérico, a premium cured ham regarded as one of the finest delicacies in global cuisine.

---

🧬 Basic Information

• Breed Name: Iberian Pig (Ibérico)
• Origin: Spain and Portugal
• Distinct Feature: Black skin and hooves
• Primary Purpose: Production of Iberian ham

👉 In Spain, it is often nicknamed “Pata Negra” (meaning “black hoof”).

---

🌳 Unique Rearing Method

Iberian pigs are traditionally raised in a natural grazing system called the dehesa.

• Free-range in oak woodlands
• Fed primarily on acorns (bellota)
• Given wide, open spaces for movement

✔️ Pigs that feed on acorns are classified as “Bellota” grade, the highest quality level.
✔️ Their active lifestyle promotes balanced muscle and fat development.

---

🥩 Characteristics of the Meat

• Rich marbling
• Deep, nutty flavor
• Tender texture that melts in the mouth

✨ The fat is high in unsaturated fatty acids, similar in composition to olive oil.

---

🍖 Jamón Ibérico

Ham made from Iberian pigs is:

• Aged for at least 24–36 months
• Known for its complex aroma and rich flavor
• Considered one of the world’s finest cured meats

👉 Prices vary greatly depending on quality grade and feeding method.

---

🌍 Cultural Significance

• A symbol of Spanish culinary heritage
• An important part of the regional economy
• Protected under European Union designation of origin regulations

The Iberian pig is more than livestock—it represents a cultural and gastronomic tradition.

---

The Iberian Black Pig is:

🐖 A traditional free-range breed
🥩 The source of the world’s finest ham
🌳 A symbol of Iberian culinary culture

The deep flavor created by nature and time is why it continues to be cherished by food lovers around the world.