Discovering the meaning of La Montanera: The Secret Behind the Very Best Spanish Ham

Perhaps, when you’ve visited Spain or maybe a high-end restaurant at home, you’ve been lucky enough to taste one of the finest delicacies Spain has to offer – its Iberico ham, but have you ever wondered what, exactly, goes into the raising of the pigs to give us such delicious meat?

Well, the secret goes back hundreds of years and goes by the beautiful name of La Montanera and, if you’re a pig, it’s a magical time!

La Montanera

La Montanera is a traditional practice in Spain. It involves the free-range grazing of Iberian pigs – but not just anywhere. It’s in a particular area and landscape known as the dehesa. The dehesa is a unique ecosystem, comprising oak forests and grasslands – in other words, a piggy paradise! This ancient practice is responsible for the production of one of the world's most prized cured meats, Jamón Ibérico from Black Iberian Pigs – also known as ‘Pata Negra’.

The pigs destined to become 100% Jamon de Bellota live free-range all year round in the dehesa. During the Montanera season, which lasts from October to February, the Iberian pigs forage freely for acorns, grasses, and other natural resources. This free-range lifestyle results in happier pigs, able to eat what and as much as they want.

Research has shown this free-range rearing practise, with the concentration of acorns, with their high fat content, in the diet during the Montanera season, leads to high oleic acid levels in the pigs’ subcutaneous fat. It is this the high-fat content which gives the meat a distinctive, nutty flavour and a tender, melt-in-your-mouth texture. This diet also provides the pigs with all they need to gain weight, increasing their fat content, which is essential for producing the high-quality cured meat - something we know your tastebuds will confirm at the first bite!

The Dehesa Ecosystem

Situated in the western part of the Iberian Peninsula, covering parts of Spain and Portugal, the dehesa is an exceptional ecosystem, formed by a combination of oak forests, grasslands, and scrubland. This semi-wild area is home to an incredible biodiversity of flora and fauna, including endangered species such as the Iberian lynx and the imperial eagle.

You can learn more about the dehesa and how we bring you the best quality, tastiest Spanish products from Iberica by clicking here

Production of Jamon Iberico

The production of Jamon Iberico is a complex process that involves strict regulations and quality controls. Here, we’ve taken a brief look at how the pigs are raised – the environmental and dietary criteria. The pigs themselves must also conform to strict criteria, with regard to breed and weight, and the curing process must adhere to a set of guidelines to ensure the highest quality product – but that process is a story for another day.

What type of Iberico meat should you buy?

The very best quality of Iberico meat is always the acorn-fed or Jamon 100% Iberico de Bellota, but other options, like Cebo (cereal fed) are excellent, too, as it comes from the same breed of pig and can provide a lower-cost introduction to the delights of Jamon Iberico. Why not try both to see which you prefer?

In Conclusion

La Montanera is an essential part of Spain's cultural and gastronomic heritage. By continuing to raise their animals in this traditional way, the farmers not only produce one of the world’s most prized meats but they also play a crucial role in the preservation of the unique dehesa ecosystem. The resulting Jamon Iberico is a delicacy that is highly valued around the world, and its production is a testament to the centuries-old bond between humans, animals, and the land.