The nutty-sweet flavour of Carlos Gonzales’ Pata Negra is as unique as his Iberico paradise in Spain’s Salamanca region.

1 hectare of land per animal – just think about that. If you take an average 4-room Swiss apartment of 100 m², each of Carlos Gonzales’ Iberico pigs enjoys the space of 100 of those apartments! The farmer and producer of this premium Bellota-quality delicacy doesn’t have much to do with the animals themselves – “the cork oaks are definitely more work,” he says. Tree care is everything for this biodynamic producer. After all, only these trees provide the very thing the intelligent and relaxed Ibéricos feed on: acorns.

Out in the open, paradisiacal wilderness, Gonzales’ animals seem almost Zen-like – calmly strolling about, meditatively chewing on acorns, flowers, roots, or herbs, and radiating contentment. That’s why, Gonzales tells us with a smile, placing his finger to his lips:
“I only whisper to the animals.”

Breed: Iberian Pigs
Slaughter Age: 2-2.5 years
Feeding: acorns and herbs
Aeging: wet aged, 2 weeks