Iberico pig is a traditional breed that native to the Iberian Peninsula. The characteristics of this breed, with its long legs and strong, pointed snout and its dark skin and hoofs are the result of its perfect integration into environment. The production cycle of these pigs is longer than that of white pigs, and as a breed they are less prolific. In spite of the excellent quality of Iberico pork meat and pork products, the Iberico pig still accounts for a relatively small proportion of the total pig population in Spain.

It has a great capacity to accumulate fat between its muscle fibres, producing a beautifully marbled, dark meat, so moist and tender that it melts in your mouth. In the case of Iberico pork the fat has a very special quality since it has a high content of unsaturated fatty acids, as well as mono- also polyunsaturated fatty acids. Therefore the products from the Iberico pigs gained the nick name of Olive oil on four legs.

Iberico Bellota pork makes the Spanish pork tradition an exceptional one. Iberico pig farmers allow their pigs to roam freely on the dehesa where the pigs search for acorns as well as herbs and grasses. All this running around feasting, especially during the acorn season, does more than make for a well-rounded, happy pig. As a result of the artisan methods, the Iberico Bellota pork has been given the ultimate moistness and tenderness with highest marbling that unsaturated fatty can be sum up to 65% of all fatty acids.