Since its origins, the Iberian pig breed has been linked to extensive production systems and, more specifically, to the use of the natural resources of the wooded pastureland. The union of this native breed and the pastureland form a binomial that could be considered a World Heritage Site.

Iberian pigs are adipogenic animals, with a tendency to store large lipid deposits, which infiltrate the muscle masses, giving rise to their characteristic fatty infiltration, not necessarily visible to the naked eye, which gives their meat an incomparable smoothness, texture and aroma. They are rather anabolic and late developing, with higher conversion rates than white breeds. They are also very hardy and able to adapt to the harsh environmental conditions of their traditional breeding area.

Among the quality products that come from the Iberian pig, the most important are the noble cured pieces: ham, shoulder and loin, and also highly appreciated for fresh consumption due to their juiciness are the loin head, the sirloin and shoulder, as well as other smaller pieces with suggestive names such as the secret, the feather, the castanet, the lizard or the surprise.