Bellota Farms is California’s Only Finca Raising Purebred Spanish Ibérico Pigs the Traditional Way
¡Bienvenidos! Farming and raising Ibérico pigs is algo nuevo - something new - an opportunity that emerged from a fateful lunch in a bar de tapas en Barcelona.
Seeing this photo at the tapas bar gave us the inspiration to raise Ibérico pigs.
How do we utilize our thousands of California oak trees? That was the discussion while eating a savory tabla de jamón y queso in Barcelona. As if fate were listening in, we looked up at the photos on the wall of the bar. The images of pigs grazing under oak trees created un momento de inspiración - our land rich in oak trees and our climate were strikingly similar to the Spanish dehesa - the forests that nourish free range Ibérico pigs with acorns. In that moment, our quest to raise California Ibérico was born.
If you’ve ever been to Spain, you’ve undoubtedly tried Jamón Ibérico - the flavorful, rich, sliced red meat that’s been slow-cured for years. Or, perhaps you’ve tried a cooked cut like solomillo or secreto Ibérico. In the USA, it’s hard to enjoy Ibérico auténtico. You might find it on a restaurant menu, or in a vacuum-sealed pack from a grocery store, but it’s likely been shipped across the planet to your plate. Only a handful of American farmers have access to the authentic, purebred pigs that dine for months on acorns - bellotas - and that are native to Spain. Our farm is now raising these pigs to bring la calidád de España close to home.
The Bellota Farms “California Dehesa” rich in oak trees, wild forage, water, and Spanish-style climate.
We’re Accidental Farmers
A startup-founder-turned-consultant and a chemist-turned-lawyer aren’t the most likely stewards of a rare pig breed. We bought our rural land in 2021 while dreaming of our next chapter and looking to become self-sufficient.
We Love Spanish Culture
Carrie studied abroad in Granada in the early 2000s, and has been back to Spain many times since, studying and speaking Castellano even today. Both Lee and Carrie appreciate the simple quality of Spanish food and the traditions of the country.
We Believe in Slow, Local Food
Since starting our farm in Manton, we have learned first-hand how food really should be raised and grown. It’s incredibly satisfying - and healthy - to enjoy food that was produced just down the road from home, with farmers you know and trust.
We’re Learning as We Go
A few years of research may seem like a lot, but when it comes to raising specialty animals, we’re still in a bit of a whirlwind. We learn every day about pig behavior, animal husbandry, and the science behind raising animals humanely and for the type of food we ultimately want to produce.
We Respect Spain’s Methods
Our goal is to raise our Ibérico pigs in nearly identical conditions to the “pata negra” - or black label - animals that free range all year and gorge on acorns during the montanera period. We don’t cut corners to raise them faster or cheaper. We respect and honor Spanish traditions in all aspects of our work.
We Hope You’ll Join Us
Sharing this journey is one of our greatest joys. Whether it’s friends, family, students, tourists, or the press, we love bringing guests to the farm to experience la dehesa with us. We also appreciate the advice and suggestions from experts in the field. Contact us if you’re interested in visiting!
