Characteristics and Origin of the Iberian Pig
The Iberian pig> is a breed of pig native to the peninsula it takes its name from and, therefore, can only be found in Spain and Portugal. These two countries are the only producers of Iberian ham in the world. At Enrique Tomás, we're going to explain why it's so special and what makes its ham recognised worldwide and so incredibly delicious.
Origin and Characteristics of the Iberian Pig
What animal does it descend from?
There is no 100% reliable information explaining the Iberian pig's family tree, but specialists suggest that its DNA contains genetic material from three subspecies: the European wild boar, the Mediterranean wild boar and the Asian wild boar.
Where can they be found?
In inland areas of Spain: northern Andalusia, Cáceres, Badajoz, Salamanca, Toledo and Ciudad Real. In Portugal: the Algarve and Alentejo. Any pig with a breed purity of 50% or higher is considered Iberian.
Appearance of the Iberian Pig
Size and Colour
Medium-sized, dark-coloured with sparse hair. Its body is more slender and elongated than that of white pigs.
Snout and Legs
Long snout, alongside thin, long and strong legs. Its hooves are usually black, giving rise to the popular term "pata negra" (black leg) — although in reality it is the hoof that is black, not the leg itself.
Litters
Normally, an Iberian sow gives birth to between 4 and 6 piglets. When referring to a 50% Iberian pig, the mother is always purebred Iberian, while the father may or may not be. The most common non-Iberian breed used for crossbreeding is the North American Duroc pig.
Why is Iberian pork so good?
The secret lies in its unique genetics: Iberian pigs infiltrate fat directly into their muscles in a way no other breed can replicate. This fat infiltration makes the jamón juicier, more aromatic and gives it a more delicious texture.
Unlike white pigs, even if they take part in the free-range grazing season (montanera), their meat will not improve in the same way simply because they lack this genetic ability.
Is the curing process the same as for white pigs?
The process is the same, but takes longer: 18–38 months for Iberian ham compared to 12–30 months for white pigs, depending on whether the pig has been fed on cebo or acorns.
How Are Iberian Pigs Fed?
From birth until they reach 100 kg, all Iberian pigs are fed enriched feed containing vitamins and minerals. Once they reach this weight, their paths diverge:
Montanera (Acorn-fed)
The pig roams the oak pastures (dehesa) eating whatever it finds: acorns, chestnuts and grass. Exercise combined with a natural diet allows fat to infiltrate the muscle, giving rise to acorn-fed Iberian ham (jamón de bellota), the highest quality available.
Cebo (Farm-fed)
The pig remains on the farm with a diet based on vitamin-enriched feed. This produces grain-fed Iberian ham (jamón de cebo). The choice depends on the type and quantity of hams the producer wishes to obtain.
There are many characteristics that make the Iberian pig unique and, therefore, make the jamón obtained from it unique too. Enjoy it whenever you can!
