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There are foods that are simply part of a meal, and then there are foods that seem to carry an entire landscape with them. The 100% Iberian acorn-fed ham of Los Pedroches is one of those products. Its story begins long before a thin slice reaches a plate. It begins in the oak-filled dehesa of northern Córdoba, with Iberian pigs roaming through the countryside, farmers caring for their animals and producers following a process that depends heavily on patience. That story will take center stage once again when Villanueva de Córdoba hosts the 26th Los Pedroches 100% Iberian Acorn-Fed Ham DOP Festival from November 5 to 8, 2026. This year's event promises more space, more activities and a stronger connection between gastronomy, tourism and the countryside. The program will include a large public tasting area, the return of the Ham Tunnel, cooking demonstrations, guided tastings, professional competitions and experiences designed to help visitors understand where this famous Spanish pro...

The FIFA World Cup Final is the biggest stage in international football, attracting millions of viewers and bringing together leaders from sport, business, and culture. While Spain celebrated its historic victory at the 2026 FIFA World Cup Final in New Jersey, another symbol of Spanish excellence was capturing attention beyond the stadium: Cinco Jotas' world-renowned Jamón Ibérico . For Cinco Jotas, the tournament was never just about being present at football's biggest event. It was about introducing the rich heritage of 100% acorn-fed Iberian ham to an international audience and demonstrating why this iconic product is considered one of Spain's greatest culinary treasures. Sharing the Art of Jamón Ibérico As part of the World Cup celebrations, Cinco Jotas participated in two exclusive experiences: Casa España – Little Spain in New York and the VIP hospitality suites at MetLife Stadium. These venues welcomed diplomats, business executives, sports personalities, media repr...

The Government of Andalusia has officially released the 2026 Montanera Map, an annual update that plays a major role in the production of Spain's world-famous acorn-fed Iberian pork. While the announcement may seem highly technical, it has a direct impact on farmers, processors, and consumers alike by helping guarantee that products labeled as acorn-fed Iberian truly meet the strict standards required under Spanish regulations. The map identifies the dehesa areas that are suitable for raising Iberian pigs during the montanera season, the period when animals roam freely and feed naturally on acorns, grasses, and other resources found in the oak woodlands. This stage is considered the most important part of the production cycle because it gives Iberian ham its distinctive flavor, aroma, and marbled texture. More Accurate Mapping through Modern Technology For the 2026 campaign, Andalusia has introduced further improvements in the way eligible land is assessed. The updated map contai...

At first glance, it's just a few thin slices on a plate. Deep red, a bit shiny, maybe served with bread or nothing at all. Simple. But that simplicity? It's a bit deceiving. Because Iberian ham jamón ibérico isn't just food. It's time, place, and a whole lot of quiet effort packed into something that disappears in a few bites.  Where the Journey Actually Begins Most people think it starts in the kitchen. It doesn't. It starts way earlier, out in open landscapes called dehesas. These are wide, oak-filled areas where Iberian pigs roam freely. No rush, no tight enclosures. They eat what they find, mostly acorns during certain seasons, and that diet changes everything. That soft, almost buttery fat people talk about? Yeah, that comes from here. Cold Air, Slow Time After that, the process moves to places like Guijuelo. And this part is slower than you’d expect. The climate there is cold and dry, which turns out to be perfect for curing. The ham rests, loses moisture, an...

Spain's latest montanera season has ended with a small but meaningful rise, giving the Iberian pork sector a reason to breathe a little easier. According to ASICI, the interprofessional association for Iberian pork, the 2025/26 campaign closed with 598,090 acorn-fed Iberian pigs slaughtered , a 3% increase compared with the previous season. That may sound like just another production figure, but in this sector, numbers carry weight. It means 17,425 more bellota pigs reached the market this year. More importantly, it breaks a three-year period of adjustment and makes this the second-strongest montanera campaign of the last five years, behind only 2021/22. For producers, this feels like a careful recovery. Not a boom. Not a rush. Just a sign that the countryside, the animals, and the market are starting to line up again. What Montanera Really Means To understand why this matters, it helps to understand what montanera actually is. Montanera is the final fattening stage of the Ibe...

The montanera has always been one of the most special moments in the life of the Iberian pig. It is the season when the animals move freely through the dehesa, feeding on acorns, walking under holm oaks, and making use of a landscape that has shaped Spanish food culture for generations. At first glance, nothing seems very modern here. There are trees, open fields, quiet animals, and the slow passing of time. But behind this traditional scene, a new technological step is now being tested. COVAP, together with the agrotech company Innogando, has developed a pioneering smart monitoring system for Iberian pigs living in freedom during the montanera. It is not technology replacing tradition. Not really. It is more like technology trying to better understand itself. How the system works The project uses smart devices fitted to the pigs to collect information about their movement and behaviour. These devices combine sensors, IoT tools, and artificial intelligence to follow what the animal do...