For farmers and producers, this stage isn’t just another step in the production process. It’s the moment where nature does most of the work.
And when conditions are right… the results can be extraordinary.
A Season That Started a Little Late
This year’s montanera began slightly later than usual, starting around mid-November instead of early autumn. At first, that raised a few concerns in the sector. Delays sometimes mean unpredictable conditions for the pigs and for the acorn harvest.
But as the weeks passed, the outlook changed.
Pastures grew well, water reserves were sufficient,t and the acorns developed in a fairly balanced way. Bit by bit, producers began to realize that the season might turn out better than expected.
Sometimes nature just needs a little extra time.
Weather That Helped the Dehesa Recover
Climate conditions during the year played an important role in shaping the current montanera.
Spring brought heavy rainfall, which initially complicated the flowering of holm oak trees, the trees responsible for producing the acorns Iberian pigs depend on.
Then came a hot, dry summer, with high temperatures extending well into October. While that might sound problematic, it actually helped stabilize the development of the acorns later in the season.
When autumn rains finally arrived, they replenished soil moisture and boosted the growth of fresh pasture. The dehesa landscape spread across regions like Extremadura, Salamanca, and parts of Andalusia began to look surprisingly healthy.
For pigs entering the montanera, that meant something simple but important: plenty to eat.
The Role of Acorns in Iberian Quality
Acorns are more than just food for Iberian pigs. They’re the ingredient that gives Iberian ham its famous character.
During the montanera, pigs feed mainly on bellotas (acorns) along with natural grasses. Acorns are rich in oleic acid, the same type of healthy fat found in olive oil. As pigs consume them, that fat becomes integrated into their muscle tissue.
The result is the distinctive marbling that makes Iberian meat so tender and flavorful.
When cured into ham, that fat melts slowly on the palate, releasing deep aromas and complex flavors.
Not bad for something that starts as a fallen acorn.
Balanced Harvest, Excellent Quality
Interestingly, experts say this year’s acorn harvest isn’t necessarily the biggest of the decade. But quantity isn’t everything.
Producers describe the harvest as balanced and consistent, with healthy acorns of medium to large size. In many ways, that balance can be even more beneficial than an overwhelming abundance.
Because when acorns are distributed evenly across the dehesa, pigs graze more naturally and the ecosystem remains stable.
It’s a system that depends heavily on harmony with the landscape.
Farming Practices That Make a Difference
Companies like FISAN emphasize that livestock management also plays a key role in the success of the montanera.
In many cases, farms raise fewer pigs per hectare than the maximum allowed by Iberian quality regulations. This lower stocking density ensures animals have enough space to move freely and enough acorns available throughout the season.
That freedom of movement is essential. Iberian pigs can walk long distances every day while searching for food, which contributes to the development of intramuscular fat.
Exercise, diet, et and time are the three things that slowly build Iberian quality.
What This Means for Iberian Products
If current conditions continue, producers believe the 2025–2026 season could produce Iberian products of remarkable quality.
Hams and shoulders from this montanera are expected to show excellent fat infiltration, balanced texture, and complex aromas. Those characteristics are especially valued in high-end gastronomy.
Other products such as lomo, cured sausages, and fresh bellota pork cuts could also benefit from the season’s favorable conditions.
Of course, curing Iberian ham takes years. So the final results won’t fully reveal themselves until much later.
But the foundation is already being laid now, in the forests and pastures of the dehesa.
When Nature Gets It Right
The truth is that the montanera cannot be manufactured or controlled entirely. Farmers can manage land carefully and raise pigs responsibly, but the season ultimately depends on nature.
Rainfall. Temperature. The health of oak trees.
All of it matters.
When these elements align like they seem to be doing this year,r the results can lead to Iberian products that stand out for years to come.
For producers watching the fields this winter, there’s a quiet sense of optimism.
If the season continues like this, the 2025–2026 montanera might just be one of those memorable ones people talk about later… when slicing a particularly good ham......LEARN MORE
