In late October through early November, preparations for a grand Iberian feast begin. The montanera season unfolds—the final ninety days of the pig’s life before its sacrifice. Throughout this period, farmers and butchers anticipate a rich tapestry of flavors that come from a diet steeped in oak and grass.
Demetrio Arias, chief executive of Extrem, the company dedicated to Iberian ham, shoulder, loin, chorizo, and sausages made from 100% Iberian pigs, emphasizes Extremadura’s grasslands, which are alive with acorns. The region also produces an array of dried Iberian products that carry Extremadura Origin, alongside fresh Iberian meats, feathers, secrets, acorn hunts, and organic options.
Two-year-old animals enter the final life stage, becoming prized morsels whose meat is enriched by a fat-and-sugar profile. They roam in stress-free pastures among holm oaks, cork oaks, and waterholes, where mud and earth blend into the landscape. Where do the acorns go? They are transformed by time and terrain into something deeply flavorful.
Extraordinary Montanera
Arias notes that 12,000 Iberian pigs rest in Extremadura’s green, expansive fields, where the first acorns fall from cork oaks and holm oaks. The montanera season, expected to be spectacular, follows a summer marked by intense heat, yet the fruit that acorns yield this year is rich in sugar and oil, enhancing the quality of the meat.
About 70 percent of the meat’s quality hinges on diet, and the montanera, lasting three months, is when the animal’s body fat undergoes crucial changes. Recent heavy rains in the region have spurred acorn growth, helping pigs gain weight while refining the fat profile—more oleic acid, thinner shells, and sweeter flavors that are easier for the animal to access.
Across the company’s 18,000 hectares of pasture, pigs are fed up to 12 kilos of acorns daily, in addition to the grass that covers the land. This sustainable system requires about 1.5 hectares per pig, enabling steady weight gain and the accumulation of beneficial compounds in fat tissue, including polyphenols, tocopherols, and other natural antioxidants.
During montanera, a pig can reach a weight of up to 115 kilograms; from that point, it continues to gain weight from acorns and grass, with a practical minimum around 46 kilos prior to slaughter.
The animals range freely, walking as far as 14 kilometers a day in search of acorns. They peel the shells with their lips, savoring the shell-less kernel inside, and supplement their diet with wild fruits, roots, mushrooms, aromatic herbs, small insects, and nuts. Throughout this time, the herds graze beneath holm oaks and cork oaks, soak up the sun, and wallow in muddy ponds.
Fresh acorns, when abundant and sweet with high oleic acid content, tend to calm the animals and can even influence mood positively. A study conducted at a hospital in Huelva suggests such acorn-rich diets may offer cardiovascular benefits for people as well.
Extremadura on the Plate
During a presentation of the Extremadura on the Plate campaign, it was noted that a pig can consume roughly 900 kilos of acorns and 330 kilos of grass during montanera before slaughter. The moment inspired limited-edition tableware, with two plates and two trays handmade by Cerámicas Anoru and drawing from the region’s culinary heritage. The designs were inspired by the cuisine of chef Toño Pérez, who heads Relais & Châteaux Atrio and holds three Michelin stars. The plates were drawn by artist Mercedes Bellido, paying homage to Extremadura’s gastronomy.
To convey the culinary inspiration, Pérez shares four stories that sparked Mercedes Bellido’s artwork and ultimately influenced the ceramic pieces. These narratives weave together pastoral and monastic kitchens, the Alcántara recipe anthology, and Alentejo cuisine, creating a tangible bridge between farm life and the plate.