Free range. Acorn fed. California’s only authentic Ibérico pigs, raised lovingly in the traditional Spanish style and method.

Now taking reservations for pigs born in summer 2026

Reserve Now
Reserve Now
California Prop 12 Certified label with a laurel wreath, indicating humane and ethical treatment of farm animals.

We’re on a journey to bring Spanish calidad y sabor to the West Coast. Join us as we take the first steps toward sustainable, authentic jamón and locally cured products.

California is now home to one of the only Ibérico breeding herds left in the United States. We’re committed to regenerative practices and authentic Spanish methods as we raise our pigs with kindness, tradition and muchas bellotas.

Our Animals
Our Animals
What's Iberico?
What's Iberico?

Nuestra Historia - Our Story

Snow-capped mountains under cloudy sky over a grassy field with trees.
A single tree with wide branches stands in an open field under a clear blue sky, with the sun partially obscured behind the tree.

Our farm is located in the small town of Manton, California, just to the West of Mt. Lassen National Park, rich in natural resources and volcanic soil.

We have over 300 acres of oak-tree-dotted property flanked by the year round Battle Creek and Digger Creek, providing an ideal dehesa for the pigs.

A group of pigs, including adult and piglets, grazing on dirt under a tree in an outdoor enclosure at a zoo or farm.
A rural landscape with leafless trees in the foreground, rolling hills, and barns and houses in the distance under a cloudy sky.

Our Ibérico pigs descend from the original Spanish Ibérico importations as well as additional, otherwise unavailable breeding lines via AI

There are very few Ibérico farmers left in the USA. With a 5-year process to finished product, most farmers have moved on to other animals.

Two piglets lying on dry dirt ground, one with its head resting on the other, in an outdoor pen with straw bales and a fence in the background.
Butcher at a meat counter in a European market with various cuts of cured meats, ham, and sausages, and a chalkboard sign advertising jamón for 3 euros.

We’ve brought home some of the last purebred Ibérico pigs in America and are committed to raising them slowly and carefully in the Spanish way.

The end result will be California free-range, locally produced, authentic acorn-fed jamón, with the same quality as the traditional Spanish product.