The breeding of Iberian pigs in the Spanish Dehesa is a consolidated reality and mainly aimed at obtaining the famous "Iberian jamòn". La Dehesa is a wooded area located in the south-west of Spain where it covers an area of ​​about 3 million hectares for about one third used for the wild breeding of the Iberian pig.
By grazing freely, the Iberico pig consumes grass, mushrooms, berries and above all acorns, which give its meat an unmistakable taste. Moreover, due to its genetic selection and the continuous movement to feed itself, its fat infiltrates its flesh, giving it a unique sumptuousness and quality.