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The acorn-fed ibérico pork of the valley

Hinojosas de Calatrava, Valle de Alcudia, Ciudad Real

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The acorn-fed ibérico pork of the valley

Food and drink · Hinojosas de Calatrava, Valle de Alcudia, Ciudad Real

The holm oak woods of the Valle de Alcudia allow the Iberian pig to be fattened on acorns during the montanera of autumn and winter. From there come hams, loins, chorizos and blood sausages cured in the dry cold of the sierra in family drying rooms.

Photo: Guanbirra (CC BY-SA 3.0)

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