The Iberico Pig, is a breed in which the origin can be traced to the Mediterranean wild boar (Sus mediterraneus), although there are also traces of the European wild boar in its genome (Sus scrofa) and of the wild boar of the Thai-Malay Peninsula (Sus vittatus). The geographic characteristics of the Iberian Peninsula favoured isolation of the different lineages of the Iberico pig, which together with the selection of different characteristics on the part of the breeders gave rise to multiple genetic lines that all emerge from a common trunk.
The different varieties of the Iberian trunk have morphological characteristics in common and, above all, they all have the capacity for infiltration of fat inside the muscles (not always visible) that confers its characteristic and unique texture, aroma and flavour. The breeds that make up the Iberian trunk are basically classified by their outer appearance, taking into consideration both the colour and abundance of hair on the skin.
¿Did you know that...?
¿Did you know that...?
Black, dark brown, blond, spotted...
The iberico pig the iberico pig is actually an autochthonous breed group pertaining to several lineages that are grouped together in what is known as the "iberico trunk".
At FISAN, each season's work starts in the meadows, which on occasion can be found hundreds of kilometres from the company's facilities. On the one part selecting the genetics and morphology of the drifts that make up the campaign's raw material and on the other assuring that breeding of the animals is correct and perfectly profited.
In as far as the type of Iberico Pig and its selection at origin is concerned, throughout one whole century of work FISAN has focused (although not exclusively) on using specimens pertaining to the Retinta Extremeña Silvela variety. This is a variety that has its origins at the beginning of the 20th Century, obtained by cross-breeding between Portuguese Retinto boars and Retinta Extremeña sows. This is a lineage with animals that have a long-limbed appearance, with well-developed hams and loins, with a fine-boned skeleton and even-spaced Retinta colouring.
Indeed, the truth of the matter is that to assure extraordinary quality in their hams and sausage meats, FISAN has always paid attention to taking extremely good care of all that involved in the breeding of the animals: Continuous visits to the meadows; personal supervision of adequate free-ranging and development of the animals; insuring exercise out in the fields and a natural diet based on acorns. All these are absolutely essential factor in order to obtain the unctuousness, texture and aroma that make FISAN Iberico products something absolutely unique and remarkable.