Sustainable pigs at Don Ibérico

Nature, the pasture and the pigs that live there are our reason for being. That is why, and for more than a century now, we have been working to have the least impact on them and to be as sustainable as possible.

It would have been easy to succumb to the selfish benefits of large farms: higher yields, higher incomes... but we would have left behind our essence , the quality that characterises us and the values ​​that define us. That is why we are truly proud to be able to say that all Don Ibérico products come from sustainable pigs.

We previously told you why sustainability is one of our main objectives and how we achieve it: we generate the minimum possible waste by using all raw materials; we promote local and manual employment to take care of rural Spain, which is often so fertile; we work with nearby suppliers and we are committed to innovation and technology to, in the near future, achieve that our packaging is as non-polluting as possible and that the factory works with renewable energy; and, of course, we take care of the origin of our products, the Iberian pig.

The Iberian pig and its sustainability

Before we begin, it is important to note that the Iberian pig refers to a breed of pig native to the Iberian Peninsula and can only be found in some areas of Spain and Portugal . To be considered Iberian, they must have a breed purity equal to or greater than 50% and at least one of the parents must be of the Iberian breed. The attributes that characterize Iberian pigs are what allow them to achieve such high-quality meat products.

Now that you know what we mean when we talk about Iberian pigs, do you know why we say that they are sustainable pigs? Our actions have consequences for the environment as well as for animals and people, which is why we want to do it in the best way possible and leaving the smallest possible footprint on the pigs and the pastures . Take note of everything we do to guarantee the sustainability of our pigs:

Care from birth to death

• To achieve the highest quality, the piglets are raised using the extensive camping method , a breeding method that very few farmers use. This method is characterized by having the mothers living in freedom and the farrowing pens themselves in the pastures. In this way, the piglet is in contact with a natural environment from birth and adapts better to the pasture and its way of life.
• Our slaughterhouse has the Welfair certification , which guarantees animal welfare until the moment of slaughter and also has the certificate to be able to work with organic livestock, like ours.

Old and free pigs

• Although the standard states that pigs should be slaughtered at a minimum of 14 months, at Don Ibérico we are committed to “old age” and all our pigs are almost 24 months old before being slaughtered. This allows them to fully develop and meet all the standards required to obtain “double montanera” products. Thanks to this, Don Ibérico’s Iberian sausages, hams and shoulders stand out for their high quality and flavour.
• The Don Ibérico pig herd grows in absolute freedom in the pastures of Castilla y León and Extremadura and has more than three hectares for each one. This means that they have to move constantly to look for water and food, an essential action to achieve the infiltration of fat into the muscles and achieve the much desired characteristics of Iberian hams and shoulders.

Extensive and family livestock farming:

• We have been working with the same farming families for over 100 years. Working with them for so long gives us greater control over the raw material and we have managed to have our own herd of Iberian pigs . The animals reach their prime in the pastures, achieving the highest quality thanks to the constant care and monitoring that is carried out from birth and throughout the growth phase.
• These livestock farming families have something in common: they all practice extensive livestock farming. We have never worked with stabled livestock or with macro-farms, and we will not do so in the future . We are convinced that manual work, on a small scale and maintaining traditional methods without forgetting new technologies and innovations, is the best method to preserve the environment, the quality of the products, animal rights and the rights of workers.

As you can see, there are many characteristics that our pigs must meet to be considered sustainable, but it is certainly worth it . We love working to achieve products of the highest quality and to continue enjoying the flavors of always taking care of nature and animals like never before.