Mercado Jamón Ibérico

The Spanish Dehesas, vast tracts of land characterized by their diverse flora and rich soils, are home to one of the most cherished gastronomic traditions: the raising of Iberian pigs for the production of Iberian ham. These emblematic landscapes, found mainly in regions such as Extremadura, Andalusia, and parts of Castilla y Leon, provide the ideal environment for the breeding of these animals.

In the Dehesas, Iberian pigs are raised in the wild, feeding mainly on acorns and wild herbs during the montanera, the fattening season that usually occurs between autumn and winter. This natural and varied diet, together with the exercise they get from roaming freely on the land, contributes to the infiltration of fat into the animal’s muscles, resulting in the unique texture and flavor of Iberian ham.

Raising Iberian pigs in the Dehesas is not only a centuries-old practice rooted in Spanish culture, but also an example of sustainability and respect for the environment. These ecosystems are carefully preserved, as their biodiversity is crucial for both animal welfare and the quality of the final product.

The breeding process in the Dehesas and the subsequent production of Iberian ham are a testament to the producers’ commitment to excellence and tradition. Each piece of ham that comes from these lands tells a unique story, reflecting the care and dedication that have been invested in each stage of its production. Therefore, when we enjoy an exquisite Iberian ham, we also celebrate the natural and cultural richness of the Spanish Dehesas.