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Home > Iberian Ham > Micro Climate and Habitat MICRO CLIMATE AND HABITAT  The weather and geographical setting in which the pigs are reared and the ham is matured are fundamental factors in determining the final quality of Iberian ham.The Iberian pigs used for our hams are reared in the wild pastures that grace the mountainous region of Andalucía, Extremadura and Castilla y León, Spain. The pastures represent a unique ecosystem with the Mediterranean forest, consisting mainly of holms, gall and corn oaks. These trees all bear acorns, an integral part of the pigs diet together with the wild-growing herbs. The corn, gall and holms oak acorns ripen in three different phases so there is therefore a staggered supply available throughout the mountain period. The gall oak acorns begin to fall at the end of September, the corn oaks become available at the beginning of October, and the holms oak bears it fruit in November. The period in which the pig eats acorns cannot last the whole year as it is limited to the seasons when the fruit is ripe. These mountains have cold and dry winters, ideal conditions for creating the best Iberian Ham. |
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