LA MONTANERA, THE FINAL TOUCH TO HAM
- Armando´s European Food
- Feb 11
- 2 min read
La montanera is the practice of feeding pigs using the fruits and natural resources from their native environment: the forest. In Spain, this system has given rise to the "dehesa," a "natural landscape shaped by humans in its sustainable exploitation."
The dehesa is primarily composed of oaks, cork oaks, gall oaks, and holm oaks, whose fruit, the acorn, begins to ripen in September and October. If the weather conditions are optimal, the acorns fall to the ground from October, allowing the pigs to fatten up until February or March of the following year. The grass also provides a wealth of nutrients, especially proteins and antioxidants, which are retained in the fat of the pigs and their products.
Acorns are rich in energy, mainly due to their carbohydrate content, but also contain significant amounts of lipids, including oleic acid, which gives acorn-fed Iberian ham its characteristic shine and juiciness.
The feeding system for Iberian pigs, which requires several hectares per animal, is only used for this breed due to its high cost and the value of its products. The Iberian pig, native to the Iberian Peninsula, is characterized by its slow growth and ability to accumulate fat, which enhances the quality of its products. After a year, they are released into the montanera, following regulations that require them to weigh at least 115 kg when let out. They must fatten exclusively on grass and acorns for at least 60 days before slaughter, reaching a weight of 150-180 kg.
The genetics of the Iberian pig, the nutrient-rich diet full of energy, oleic acid, and antioxidants, along with the exercise the animal performs during these months, contribute to the unique characteristics of its products. This allows the hams to be cured for long periods (3-5 years), during which their complexity and aromatic power increase, resulting in the unparalleled delicacy that is acorn-fed Iberian ham.
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