The essence
IBÉRICO PIG
The animal’s rearing is as important as its breed, since it is what ensures the outstanding quality of our Ibérico ham, shoulder ham, loin, and cured meats.
IBÉRICO PIG
Multiple genetic lines stemming from a common branch
The Ibérico pig is a descendant of the Mediterranean wild boar (Sus mediterraneus) although its genome includes traces of the European wild boar (Sus scrofa) and the Asian wild boar (Sus vittatus). The Iberian Peninsula’s geographic characteristics favoured the isolation of the different Ibérico pig strains, which, added to farmers selecting particular traits, gave rise to multiple genetic lines that come from a common branch.
The different varieties of the Ibérico branch share morphological characteristics and, above all; they all have streaks of intramuscular fat (not always visible) that provide their meat with its characteristic texture, aroma, and taste. On the basic level, the breeds that make up the Ibérico branch are classified according to their outward appearance, taking both their colouring and the hairiness of their skin into account.
FISAN PIG
As for the type of Ibérico pig and the selection from its origin, for over a century of activity, at FISAN, we have focused (although not exclusively) on the use of specimens from the Retinta Extremeña Silvela strain.
This variety dates back to the early twentieth century and is the product of crossbreeding male Portuguese retinto pigs and retinto sows from Extremadura. The animals of this branch are long-bodied and fine-boned, with well-developed haunches and loins and a uniform retinto colouring.
Black, retinto, blond, dappled… The Ibérico pig is actually a native racial grouping of a variety of lines that make up what is known as the “Ibérico branch”.
REARING
To ensure the extraordinary quality of our hams and cured meats, at FISAN, we pay careful attention to the rearing of the Ibérico pig by regularly visiting the dehesas, personally supervising the proper foraging and development of the animals, and monitoring their freedom of movement and natural bellota-based diet.
All these factors are decisive to achieve the creaminess, texture, and aroma that make FISAN’s bellota Ibérico products unique and singular.
PARTS OF IBÉRICO PORK
Bellota products
Bellota Ibérico pork is a delicacy from our country. A true gastronomic luxury that is fit for all palates. Un auténtico lujo gastronómico para saborear por todos los paladares.
Learning how to identify and know the peculiarities of each Ibérico pork part is essential to obtain the greatest benefits and appreciate the different nuances of each piece.
During the montanera, FISAN’s pigs roam the dehesa freely, feeding exclusively on bellotas and other natural resources in it until they reach the right weight and properties to ensure the outstanding quality, flavour and aroma required for a new season of FISAN bellota products.
THE DEHESA
The origins
A unique ecosystem worldwide because of its peculiarities, biodiversity, and natural wealth, characteristic of the southwest of the Iberian Peninsula, the dehesas selected by FISAN are extensions of holm oak forests that have withstood the test of time.
IBÉRICO Quality
The Ibérico Quality Standard.
The Ibérico Quality Standard is a firm commitment to ensuring quality, transparency, and consumer information regarding the characteristics and manufacturing conditions of Ibérico products; so that consumers may make the right decision according to their needs at the time of purchase.
MAIN CHARACTERISTICS OF THE IBÉRICO PIG
The Ibérico pig is a descendant of the Mediterranean wild boar (Sus mediterraneus) although its genome includes traces of the European wild boar (Sus scrofa) and the Asian wild boar (Sus vittatus).
The Iberian Peninsula’s geographic characteristics favoured the isolation of the different Ibérico pig strains, which, added to farmers selecting particular traits, gave rise to multiple genetic lines that come from a common branch.
The different varieties of the Ibérico branch share morphological characteristics and, above all, they all have streaks of intramuscular fat (not always visible) that provide their meat with its characteristic texture, aroma, and taste.
The breeds that make up the Ibérico branch are classified according to their outward appearance, considering both their colour and the amount of hair on their skin.
FISAN Pig
As for the type of Ibérico Pig and its selection from the origin, over a century, FISAN has focused (though not exclusively) on using Retinto Extremeña Silvela specimens. This variety dates back to the early twentieth century and is the product of crossbreeding Portuguese retinto male pigs and retinto sows from Extremadura. The animals of this branch are long-bodied and fine-boned, with well-developed haunches and loins, and a uniform retinto colouring.
Nonetheless, the truth is that to ensure the extraordinary quality of our hams and cured meats, at FISAN, we also pay great attention to the rearing process, regularly visiting the dehesas, personally supervising the proper foraging and growth of the animals, and monitoring their freedom of movement and bellota-based natural feeding habits. All these factors are decisive in achieving the creaminess, texture, and aroma that make FISAN’s Ibérico products unique and singular.
