Ancient Spanish Pigs, Now in California
The cerdo Ibérico - Ibérico pig - Spain’s most celebrated ancient breed, is known for its pata negra (black hoof) and centuries-old heritage. Raised free-range in the dehesa of the Iberian peninsula, these animals feast on bellotas, herbs, and grasses as they roam the oak tree forests. They live a unique, long life when compared to American pigs, enjoying 18+ months of foraging in nature with their family.
The unique genetics and diet of Ibérico pigs allows their meat to become high in mono-unsaturated oleic acid (the same healthy fat found in olive oil), priming them for the 3-year curing process that results in the treasured jamón Ibérico.
Between 2014-2015, two exports of cerdos Ibéricos traveled across the world and landed in the United States, creating our country’s only specimens of this unique breed. The Bellota Farms pigs are direct descendents of both importations.
Clean Food, Green Forage
Our Ibérico pigs will dine year-round on a traditional, healthy blend of free-range forage (grass, blackberries, roots) and, seasonally, a Spanish-inspired cereal-based feed custom milled in Northern California. Just like in Spain, our hogs do not consume corn or soy. We will tailor our feed to each stage of the pig’s life for optimal health:
Newborn: Little “lechones” spend 6-8 weeks nursing and a high protein starter cereal + forage
Growing: 8-12 months of a high fiber, low fat cereal + forage diet promotes lean, slow growth toward a target weight of 175-200 pounds
Pre-Montanera: 2-3 months of extra high fiber and the introduction of oleic acid to prepare the pigs for acorn season
Montanera: 60+ days exclusively foraging and feasting on the acorns from our blue and black oak tree pastures - the traditional “dehesa.” Pigs double their weight during this intense period of consumption. This acorn feast is what makes Spanish Ibérico so unique, especially when it comes to cured meats.
The Almighty Acorn
Acorns - “bellotas” in Spanish - are the magic ingredient for authentic Ibérico. Acorns are naturally rich in oleic acid, the same monounsaturated fat found in extra-virgin olive oil. As our pigs dine on several pounds per day of acorns in the “Montanera” period, they rapidly develop an intense marbling of firm, low-melting-point fat. The result is deep, rosy meat with a savory, nutty aroma, with fat naturally higher in monounsaturates and vitamin E.
NOT “the Other White Meat”
Most American pork is bred for lean “white meat” (remember the marketing campaign from the 80s and 90s?), and pigs are fattened up quickly for rapid butchering and sale before 6 months of age. Their diet is high in corn and soy, ingredients that are cheap and readily available in the USA.
Our California Ibérico will be the opposite. Our heritage hogs are actually considered a red meat to be cured and enjoyed, or cooked medium/medium rare, just like beef. We’ll optimize our animals’ diet to promote good fat growth rather than eliminate it. The fat profile is tailored toward the extensive 3+ year curing process that will create California’s only locally-produced Jamón Ibérico de Bellota, inspired by the finest “pata negra” cured hams in Spain.
Free-Range Freedom
Our pigs will live their lives in the beautiful oak forests of Manton, California. Fertile soil and plentiful water allow for year-round foraging, and we rotate feeding areas to promote healthy, regenerative growth. Our pigs are kept safe at night in 1/2 acre pens and all-weather huts (as well as our barn dating back over 100 years). Then, from the moment the sun rises until it sets over the Pacific, our Ibérico are free to roam as they please and remain with their family for the duration of their lifetime. Unlike commercial pigs, our well-loved “cerdos” are treated with respect, daily human interaction, and enjoy 14-20 months on our land as they grow.
