Extremadura is the region that produces the most Iberico pork in all of Spain: there are nearly one million hectares of oak woodlands with around 1,500 livestock farms. This region is also home to one of the plants operated by Campofrio, the No. 1 processed meat production company in Spain which exports to more than 50 countries.
In such a unique area, Iberian pigs have only 3 things to do: walk around, sleep and eat acorns, which are responsible for the extremely delicious flavour of Iberico pork. While looking for food in the oak woodlands, Iberian pigs develop their limbs while the acorn oil infiltrates the animals’ muscles to form the veins seen in their meat. And this is what makes the ham we eat melt in the mouth.
A pig’s diet is comprised of 3,000 sweet acorns first, then 1,200 bitter cork oak acorns and a little grass before taking a nice nap to top it all off.
At 20 weeks, a pig will already weigh some 160 kilos: the raw material is ready!
As if an authentic recipe...