The Iberian Pig

Historically preserved in the Iberian Peninsula, the black pig is valued throughout the world for its full genuineness. In 27 bc, the southwest of the Iberian Peninsula was divided into two zones, and the Mediterranean forest gave rise to the holm and oak forest.

Portugal and Spain have excellent conditions for the creation of the Black Pig. The Iberian breed is descended from the southern wild boar mediterraneus, deriving from the Iberian or Romanesque trunk.

Due to its genetics and lack of crosses with other races, it has a greater ability to infiltrate intramuscular fat. This explains the marbled ribs that give the meat a unique texture and unctuousness, and an unmistakable taste and aroma.

The Pig black briefcase in total freedom in the field for 18 to 24 months in extensive regime. He walks about 3 hours a day, in search of available food (acorn and grass).

At the time of "montanheira" (November to March) feeds particularly on acorn, from 7 to 10 kg per day an increase 1 kg of weight daily, until it reaches 160 kg.

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The Feeding

The Montanheira is the final fattening season of the black pigs of the Iberian race

A regime that is essentially characterized by the animals grazed in the open air, in the holm oak and cork oak, and on the basis of the existing natural resources.

Going miles, feed on acorns and everything that the mount of holm oaks and corms offers (herbs, mushrooms, animals) this omnivore will gain in two to three months about 60 to 80 kg, which will add to 80 to 100 kilos Initials.

Alternating long periods of walking without stopping eating and digestive naps when he can no longer, walking until at night when there is moonlight, the pig of Alentejo race is "metabolizing" the fruits of the Montado, which better than any other transforms into meat.

At the end of this period, it is the fatty acid content of their tissues, and in particular the percentage of oleic acid, which will determine the quality of your meat and therefore its value for the processing industry.

The Life Cycle

The black pig has slow growth and needs age to get fat.

The life cycle of the black pig is divided into two distinct stages, breastfeeding and rearing:

During breastfeeding, the animal, commonly called piglet, spends the first 2 months of life feeding exclusively on breast milk.

Later, during the Recria, a semi-free system is used, that is, the piglets leave the mother's foot and eat herbs and fresh roots. At this stage, the young go to the Montado, an extreme and flat area with some hills, composed of holm oaks, olive trees and cork oaks, until obtaining the ideal weight for slaughter.

The Black Pig is raised in full field, in the cork oaks and holm oaks, with all wandering for 12 to 18 months. During the Recria, from November to March, its food is enriched with the acorn, giving its meat unique characteristics of aroma and flavor. They are called the pigs of Montanheira, created in full harmony and to the rhythm of the nature.

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