The Iberian pig is a traditional breed of the domestic pig (Sus scrofa domesticus) that is native to the Iberian Peninsula. The Iberian pig, whose origins can probably be traced back to the Neolithic, when animal domestication started, is currently found in herds clustered in the central and southern part of Portugal and Spain.
The production of Iberian pig is deeply rooted to the Mediterranean ecosystem. It is a rare example in the world swine production where the pig contributes so decisively to the preservation of the ecosystem. The Iberian breed is currently one of the few examples of a domesticated breed which has adapted to a pastoral setting where the land is particularly rich in natural resources, in this case acorns from the holm oak, gall oak and cork oak
Iberico Pork is a traditional breed that accumulates high intramuscular fat which produces an authentic marbling no other breeds of pig has. The completely natural diet produces its uniquely tender, rich and rosy meat with a high degree of marbling. Take comfort in this pork as it is believed that eating Iberico pork can actually reduce one’s levels of bad cholesterol and increase levels of the good stuff. The Spanish regards their prized Iberian Pigs as “walking olive trees”. It is the most coveted pork in the world, great for an indulgence over the BBQ pit or simply as a steak.
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