A multitude of pig breeds exist, but the Iberian is the one native to the Iberian peninsula. The Iberian breed delivers meat products containing exceptional nutritional values. The fat of Iberian pigs is embedded in their musculature, producing a juicier meat.
The Iberian breed is perfectly adapted to the ecosystem in which it lives: the dehesa, or typical Spanish pastureland. With its long, straight snout and fine skeleton, it is a pig of more harmonious proportions than other breeds or varieties. Though traditionally they are known as pata negra (black trotter), this is not an ideal name since varieties of Iberian pig exist that are not black. And there are also non-Iberian varieties with a black or dark coat.
According to the diet they eat throughout their life and the way they are raised, different degrees of Iberian pig exist. Three distinct qualities exist depending on diet and farming method.