The Ibérico breed of pigs is native to the southwest of the Iberian Peninsula in Spain, and has evolved throughout the centuries so that today it is represented by several genetic lines. Their special characteristics (morphology, genetics, diet…) cause the animals to develop infiltrations of fat in their muscles and under the skin, which gives them the particular quality which is recognized all over the world. Their diet consists basically of acorns from holm oak and cork oak trees and grasses from the wooded pastures known as dehesas.
It is well-known the positive effects of the consumption of acorn-fed Iberico ham, very rich in antioxidant and anti-inflammatory compounds and for its benefits at the cardiovascular level. Also Iberico pork meat has the following beneficial properties: High mineral content, magnesium, potassium, iron, zinc and phosphorus, among others components that promote our vitality and energy on a daily basis. Great contribution of vitamins: vitamin B12, niacin, vitamin B6 and riboflavin, among others. All of them are essential for the proper functioning of our body, reducing the possibility of contracting certain diseases or recurring health problems. Oleic acid: its unsaturated fatty acids are healthy for our cardiovascular system, producing a beneficial effect on blood cholesterol.