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The diet

This is dictated by the seasons and the Iberian pig has learned how to thrive on it. The pig’s natural habitat is the dehesa, a Mediterranean style forest made up primaily og holm oaks ; acorns form on the trees during the spring, ripen over the summer and fall to the ground in autumn. This is the manna from heaven for the Iberian pigs, which have spent the summer fasting : the pigs cannot get enough of the bellotas, the Spanish name for these acorns. In a fattening period (known as the montanera) lasting just two or three months, the finest specimens will have wolfed down anything up to 800 kg of bellotas and increased in weight from an average of around 100 kg at the start of the montanera to 170 kg, on this diet alone.



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