The Iberian pig has been part of the Extremadura landscape since ancient times. The Romans were expert livestock keepers from the pasture, as well as makers of hams preserved in salt. This tradition has been maintained throughout history, preserving and improving a breed that constitutes a true genetic treasure, an animal perfectly adapted to the Dehesa ecosystem, which works the miracle, thanks to its particular metabolism, of transforming pastures and the acorns from which it feeds on one of the healthiest and most exquisite natural products that can be appreciated: the acorn-fed Iberian ham, which apart from being a healthy food and a gastronomic delicacy, is one of the greatest exponents of know-how, of the tradition and the joie de vivre of an entire people.

Refine by