Cerdo Iberico fillet (Solomillo)

The Iberian pig originates from the Iberian Peninsula, primarily Spain and Portugal. It is a very old breed that has adapted to the harsh pasture landscapes over centuries. Typical is the Dehesa, a traditional cultural landscape with oak trees where the animals live semi-free. Historically, pig farming was vital for survival there. The Iberian pig became a symbol of rural culinary culture and a tradition of high-quality meat. Tradition of Acorn Fattening- A central part of its history is the Montanera: In autumn, the pigs primarily feed on acorns. This natural fattening gives the meat its soft, aromatic fat with a nutty flavor. This practice has remained virtually unchanged for centuries. Culinary Significance- The most famous culinary product is Jamón Ibérico, an air-dried ham with fine marbling. The curing tradition dates back to antiquity. Other cuts such as Lomo, Chorizo ​​Ibérico, Secreto, and Pluma are also considered delicacies today. Iberico thus represents a combination of old pasture culture, natural feed base and artisanal maturation – history, landscape and taste are directly intertwined here.