Iberian Pork Collar Block Bulk-buy 伊比利亚黑猪颈家庭装

The Iberian pig is the epitome of high-quality pork. Compared to British pork, Iberian pork stands out due to its unique breeding methods and superior quality. Iberian pigs have a strong appetite and a tendency to accumulate significant amounts of intramuscular and subcutaneous fat. This fat gives the pork its characteristic marbling, and the traditional acorn feeding method imparts a unique flavor to the meat. Iberian pigs can be red or dark in color, with black pigs ranging between dark and gray. They have sparse or almost no hair and a lean body, which is why they are often referred to as “pata negra” or “black hoof.”

Under traditional management methods, the pigs freely roam in sparse oak woodlands (pastures known as “dehesa”). Due to constant movement, they consume more calories than pigs raised in confined environments, producing fine-boned, high-quality pork. Raising one Iberian pig requires at least one hectare of healthy pasture (dehesa), which typically has a history of several hundred years. The prospect of restoring lost oak woodlands (dehesa) is bleak. True pastures (dehesa) are rich and diverse habitats containing four different types of oak trees, which are essential for producing high-quality pork.