Every year, as autumn settles over the Spanish countryside, something quiet but important begins to happen across the dehesa landscapes of Spain. Acorns start falling from the oak trees, and Iberian pigs are released into open pastures to begin what farmers call la montanera. For outsiders, it might simply look like pigs wandering through woodland. But for producers, this period is everything. It’s the stage that ultimately determines the flavor, texture, and prestige of Iberian pork products. What Is the Montanera? The montanera is the final feeding phase in the life of the Iberian pig. It usually takes place between October and February, when holm oaks and cork oaks drop their acorns across the dehesa. During these months, the pigs roam freely across large stretches of land. They feed mainly on acorns called “bellotas” and natural grasses they find while grazing. Unlike intensive farming systems, in which animals are kept stationary, the animals here move constantly. They walk ...
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