Nice to know: The Iberian pig, also known as "Iberico", is a breed of pig that is common in the Iberian Peninsula, especially in Spain and Portugal. This breed is famous for its excellent meat quality and high fat content, especially intramuscular fat, which gives the meat a unique taste and tender texture.
Characteristics of the Iberian pig:
Origin: The breed originates from the region of the Iberian Peninsula and has a long history that dates back to ancient times. Ibérico pigs are uniquely adapted to the conditions and climate of this region.
Diet: The Iberian pig is often kept in free-range conditions and moves in spacious pastures. This contributes to high-quality meat production. Eating acorns in season gives the meat its special flavor.
Meat quality: The meat of the Iberian pig is known for its marbling, which results in a rich, full-bodied flavor. Particularly high-quality cuts such as "Jamón Ibérico" (air-dried ham) are highly sought after internationally and contribute to the high reputation of this breed of pig.
Cultural importance: In Spain and Portugal, the Iberian pig plays a central role in gastronomy. The products made from this pig are an important part of the traditional cuisines of both countries.
Health aspects: The fat of the Iberian pig, especially the intramuscular fat, contains high levels of monounsaturated fatty acids, which are considered healthier than saturated fats. This contributes to the positive perception of Iberian ham.
