The key to the quality of La Abadía Acorn-fed 100% Ibérico Ham is the acorns our pigs feed on all over our meadows that are part of the largest natural ecosystem in Spain and a model of sustainability. This area is covered in millions of trees whose roots bring up the water and nutrients to the surface, thus helping the grass grow, avoiding erosion, providing milder temperatures in the summer and increasing the relative humidity in the air all year round.
The key to the quality of La Abadía Acorn-fed 100% Ibérico Ham is the acorns our pigs feed on all over our meadows that are part of the largest natural ecosystem in Spain and a model of sustainability. This area is covered in millions of trees whose roots bring up the water and nutrients to the surface, thus helping the grass grow, avoiding erosion, providing milder temperatures in the summer and increasing the relative humidity in the air all year round.
The most common acorn found on these ancient meadows is the holm oak acorn, which is the favourite of our pigs. However, you may also find acorns from oak, holm, cork, gall oak and kermes oak trees. Green at first, the acorn turns a shiny dark brown once it’s ripe, during the acorn-feeding season.
Besides these acorns, the pigs also forage in the meadows for other food, like wild berries, roots, mushrooms, plants, herbs, small invertebrate animals and nuts and dried fruit.
The most common acorn found on these ancient meadows is the holm oak acorn, which is the favourite of our pigs. However, you may also find acorns from oak, holm, cork, gall oak and kermes oak trees. Green at first, the acorn turns a shiny dark brown once it’s ripe, during the acorn-feeding season.
Besides these acorns, the pigs also forage in the meadows for other food, like wild berries, roots, mushrooms, plants, herbs, small invertebrate animals and nuts and dried fruit.
Our acorn-fed 100% Ibérico pigs are free to roam our meadows, their natural habitat. Each pig enjoys about 2 hectares during the Montanera season, from late October until March. They can walk up to 14km a day as they forage for acorns, which provide them with exceptional organoleptic properties.
The feeling of freedom, outdoor life, exercise, natural food based on acorns, plants, wild berries and herbs, which they entirely find in nature, lend an excellent flavour and aroma to our products, all made from our acorn-fed 100% Ibérico pigs.
Our acorn-fed 100% Ibérico pigs are free to roam our meadows, their natural habitat. Each pig enjoys about 2 hectares during the Montanera season, from late October until March. They can walk up to 14km a day as they forage for acorns, which provide them with exceptional organoleptic properties.
The feeling of freedom, outdoor life, exercise, natural food based on acorns, plants, wild berries and herbs, which they entirely find in nature, lend an excellent flavour and aroma to our products, all made from our acorn-fed 100% Ibérico pigs.
The 100% Ibérico pig, which is known as “Pata Negra” (black hoof), comes from a 100% Ibérico sow and a 100% Ibérico boar. This animal is unique in the entire world.
There is proof that pigs have lived on the Iberian Peninsula (“Península Ibérica” in Spanish) for centuries, but it was during the Roman empire when raising Ibérico pigs became common practice all across the land known then as Iberia.
These pigs are known for their small head, long thin snout, long slender hind legs, dark coat and black hooves. All this is the result of their perfect integration into their habitat. Their special genetic features make them completely unique: the way the fat seeps into their muscles produces white streaks in the ham that contain oleic acid. All this comes together to produce the fantastic quality and texture as well as the exceptional aroma and flavour of our Ibérico pork products, which are made following ancient recipes.
The 100% Ibérico pig, which is known as “Pata Negra” (black hoof), comes from a 100% Ibérico sow and a 100% Ibérico boar. This animal is unique in the entire world.
There is proof that pigs have lived on the Iberian Peninsula (“Península Ibérica” in Spanish) for centuries, but it was during the Roman empire when raising Ibérico pigs became common practice all across the land known then as Iberia.
These pigs are known for their small head, long thin snout, long slender hind legs, dark coat and black hooves. All this is the result of their perfect integration into their habitat. Their special genetic features make them completely unique: the way the fat seeps into their muscles produces white streaks in the ham that contain oleic acid. All this comes together to produce the fantastic quality and texture as well as the exceptional aroma and flavour of our Ibérico pork products, which are made following ancient recipes.