Our Philosophy

“We bring in the most intense flavors from a single origin: the Iberico Pig. We have our own breeding facilities both in the area of Guijuelo and in the southwest of the Iberian Peninsula”

Thus, our 100% Iberico pigs can also roam and enjoy the acorn campaign in our own “dehesas” (meadowlands) where they have enough space for proper development, feeding and exercise. The latter is essential for the infiltration of fat, necessary condition for the concentration of aromas and flavors offered by this unique breed.

“Alentejano” Breed

“The Raza Alentejana pig is a direct descendant of the Mediterranean wild boar. Due to its genetics and the lack of crosses with other breeds, it presents a great “rusticity” and adaptation to life in freedom and therefore registers a superior capacity of intramuscular fat storage”

Historically preserved in Portugal (without crosses), it is currently considered one of the purest breeds in the Peninsula. At this time, the genealogical book of the Alentejo pig has only 9,000 registered individual animals.

“Valle Ferreiros” State

“The dehesas of the Alentejo cover an area of 1,125,000 ha (35% of the total of the Peninsula) and have not suffered the overexploitation they have suffered in Spain, given that only 20% of this area is used for production of this breed”

On our farm, Valle Ferreiros (500 hectares), the pigs are raised in freedom on a natural diet for at least one year before their entry into Montanera: The fattening of the pigs is not sought, but their growth and bone strengthening for a better harnessing of the Montanera.

The Montanera

“At the moment when the acorns fall from the trees (From the end of October to the beginning of March), the pigs travel great distances in search of this delicacy, rich in oleic acid, which is the basis of its organoleptic excellence and helps reduce bad cholesterol”

They also eat grass, a source of protein and vitamin E that helps prevent cell aging. In addition, the long walks strengthens the Iberico pig with an important muscular consistency and favors the infiltration of fat in the meat, giving rise to the characteristic marbling.