The montanera, key to the fattening of the Iberian pig

The Montanera

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

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

The montanera (acorn-feeding season) is a hallmark of acorn-fed Iberian ham and a guarantee of its highest quality. Protected Designations of Origin such as that of The Pedroches Their prestige is based on a montanera (acorn-fed pasture) 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 both man and nature." During these months, 100% Iberian pigs roam freely across the vast dehesa, feeding exclusively on acorns and grass. This perfect symbiosis between the animal, the acorns, and the unique environment of the dehesa results in a product of unparalleled flavor and quality.

Natural fattening

During the montanera, the Iberian pig undergoes significant fattening, going from approximately 90 kilograms to over 150 kilograms. weight gain This is due exclusively to their 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 dehesas (pasturelands) in Europe, this exclusive diet is a hallmark of identity and quality.

During the montanera season, an Iberian pig from the Los Pedroches Protected 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 intramuscular fat, 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 montaneraThese trees generously provide acorns, the main food source for Iberian pigs during this phase. The continuous expanse of the dehesa, especially in areas like the Valle de Los Pedroches, provides ample space for the animals to exercise and feed naturally.

From the Montanera to the winery

Once the acorn season 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.

The Montanera in Sierra de Aracena

The 2025 Montanera season has begun in the Sierra de Aracena, Huelva, with prospects rated as «excellent "by the sector, which bodes well for one of the best campaigns for Jabugo ham in recent years. This crucial phase in the breeding of acorn-fed Iberian pigs benefits from a remarkable abundance of acorns, both of holm oaks and cork oaks, and of the good general condition of the pastures in the Huelva pastureland.

Producers like Five Jacks They emphasize that the combination of favorable weather and an excellent acorn harvest will allow the fattening phase of the livestock to extend well into spring. During the 2025 Montanera season, each pig enjoys a natural and balanced diet while roaming freely across at least two hectares of land. The acorn, rich in oleic acid, is the key element that defines the quality of 100% acorn-fed Iberian hamgiving it its characteristic juiciness and flavor.

At this stage, the animals, which begin the acorn season weighing around 90 kilos, can reach a final weight of over 160 kilos. The optimal result is a combination of an exclusive diet of acorns and natural pastures, the purity of the Iberian breed, and the unique microclimate of the Sierra de Huelva mountains, with its gentle mists and humidity.

After the 2025 Montanera season ends, the process will begin artisanal healing which has been passed down in Jabugo for over a century. This ancestral method transforms each ham into a unique expression that balances nature, tradition, and patience. The Iberian sector continues to experience sustained growth, driven by global demand and the intrinsic value of its artisanal product. The promising 2025 Montanera season reaffirms the Sierra de Aracena and Jabugo as the world epicenter of acorn-fed ham.