Iberian Pig
The Iberian pig is a breed of pig native to the Iberian Peninsula, which is raised mainly in Spain and Portugal.
It is characterized by its ability to adapt to the environment, its resistance and its ability to take advantage of natural resources, such as acorns and aromatic plants, which are part of its diet during the montanera season, which gives it a flavor and unique aroma of Iberian hams and shoulders.
In addition, the Iberian pig has a unique muscle and fat structure, which makes its meat highly appreciated in Spanish and international gastronomy.
Iberian pork meat is good because it has a high content of oleic acid, a monounsaturated fat found in olive oil and which has beneficial effects on cardiovascular health. In addition, the acorn-based diet during the montanera causes the meat to have a high content of linoleic acid and linolenic acid, two essential fatty acids omega-6 and omega-3 respectively, which are also beneficial for health.
Moderate consumption of Iberian pork can be part of a balanced and healthy diet.
The "Montanera"
The period in which the pig lives in the pasture is known as montanera and covers the months of September until the end of February.
The Iberian pig begins the montanera with a weight of between 85 and 100 kg and can replace up to a total of 80 kg based on holm oak, oak, cork oak and grass acorns. This causes the pork meat to acquire characteristic nuances in terms of flavor, texture and aroma that are unmatched.
To obtain a quality product, the selection of the raw material is as important as the entire manufacturing process.
For this reason, at Berman it is carried out in a 100% artisanal way in its drying rooms and natural cellars. The Iberian pigs are slaughtered and cut up in the slaughterhouse and subsequently the process of salting the hams and shoulders is carried out.
This process is very important and in it the different pieces are coated with coarse salt for a period equivalent to one day for each kg of product.