Black Iberian pig

Biology and range

At least a hectare of healthy dehesa is needed to raise a single pig.^[3] The bulk of the acorn harvest comes from the holm oak (Quercus rotundifolia) from November to February.^[3] The acorn-production period is extended from September almost to April by earlier harvests of Pyrenean oak (Quercus pyrenaica), Portuguese or gall oak (Quercus lusitanica), and the late cork oak (Quercus suber).^[3] In global pig farming, this is an uncommon case where the animal plays a major role in ecosystem conservation.^[1]

The distinctive marbling from high intramuscular fat, combined with a traditional acorn-based diet, gives the ham its unique flavor.^[2] Iberian pigs demonstrate high food consumption and a tendency toward obesity, which aligns with elevated serum leptin levels.^[2] Since 1960, the Iberian pig population has sharply declined because of African swine fever outbreaks and a drop in the value of animal fats.^[4] Recently, output of Iberian-type pigs has grown to meet rising demand for premium meat and cured goods.^[4]

What the specialist sources record

Lopez-Bote (2003) stated that the Iberian breed is one of the few examples of a domesticated breed adapted to a pastoral setting where the land is rich in natural resources like acorns.^[1] A 2007 study by Fernandez-Figares et al. found that Iberian pigs have high feed intake and a tendency toward obesity, which is linked to high serum leptin levels.^[2] That same study stated that the high intramuscular fat creates the characteristic marbling, and the traditional acorn-based diet gives the ham its special taste.^[2] Fabuel et al. recorded that breed numbers have fallen sharply since 1960 because of African swine fever and the reduced value of animal fats.^[4]