The montanera, key to fattening the Iberian pig

The Montanera: The Heart of the Highest Quality Iberian Acorn-Fed Ham

The montanera is much more than a simple phase in the breeding of Iberian pigs; it is an essential period that determines the quality of the Iberian acorn-fed ham. This natural process, which generally runs from October to February, coincides with the ripening of the acorn, the star fruit of the dehesa, and transforms the Iberian pig into the raw material for one of the world’s most prized culinary products.

A “generous” montanera, characterized by abundant acorn production and adequate rainfall for grass growth, is crucial to ensuring the highest quality of the Iberian acorn-fed ham. When the montanera develops under optimal conditions, the pigs can reach their ideal weight and acquire the desired organoleptic characteristics in their meat.

The montanera is a hallmark of acorn-fed Iberian ham and a guarantee of its highest quality. Protected Designations of Origin such as Los Pedroches base their prestige on a montanera that ensures the authenticity and unique characteristics of their products.

Nature and Tradition

As Juan Luis Ortiz Pérez, secretary general of the Los Pedroches Protected Designation of Origin, aptly describes, the montanera is a “miracle created by man and nature.” During these months, 100% Iberian pigs roam freely across the extensive pastureland, feeding exclusively on acorns and grass. This perfect symbiosis between the animal, the fruit, and the unique environment of the pastureland results in a product of unparalleled flavor and quality.

Natural Fattening

During the montanera (free-range) period, the Iberian pig undergoes significant fattening, going from approximately 90 kilograms to over 150 kilograms. This weight gain is due exclusively to its natural diet of acorns, a fruit rich in oleic acid, and grass, a natural antioxidant that contributes to the characteristic flavor of acorn-fed Iberian ham. In the Los Pedroches Protected Designation of Origin, home to one of the most densely populated pastures in Europe, this exclusive diet is a hallmark of identity and quality.

During the montanera period, an Iberian pig from the Los Pedroches Designation of Origin can consume between 10 and 12 kilograms of acorns per day, supplemented with almost 5 kilograms of grass. This balanced diet is essential for the development of the infiltrated fat in the muscle, responsible for the juiciness and unique flavor of acorn-fed Iberian ham.

The Dehesa

The dehesa, with its centuries-old trees such as holm oaks, cork oaks, and gall oaks, plays a fundamental role in the montanera (mountain pasture). These trees generously provide acorns, the Iberian pig’s main food during this phase. The continuous expansion of the dehesa, especially in areas like the Los Pedroches Valley, provides ample space for the animals to exercise and feed naturally.

From the Montanera to the Cellar

Once the montanera (mountain pasture) is over, the pigs are slaughtered, and each piece (ham and shoulder) is individually identified before beginning the long curing process in natural cellars. This process, which can last between four and five years, requires patience and tranquility, allowing the ham to slowly dehydrate and develop its complex aromas and flavors.