Estanislao selects the finest examples of thoroughbred pig

Iberian pigs with pedigree, which graze freely in the pasture

The animal’s genetics is the basis on which Estanislao builds its concept of quality Iberian ham. To do this, it makes a genetic selection.

The next step is to rear them on its estate in Extremadura known as “El Encinar de Poniente”, where Iberian pigs roam freely, feeding on acorns and grass between late October and March, a system known as “montanera”.

This natural diet and the freedom to move around contribute to the formation of tender fat marbling in the meat, which gives it an exceptional flavour and texture.