montanera

Montanera is the final fattening phase in the production of Iberian pork, particularly for animals destined for Jamón Ibérico de Bellota and other Iberian cured products. During montanera, Iberian pigs are released from confinement into dehesa pastures, where they forage freely on a diet dominated by acorns (bellotas) along with grasses and other vegetation. The acorn-based diet, often supplemented with modest feed during poor mast years, promotes fat deposition and the development of the marbling and nutty flavors characteristic of these products. The period generally occurs in autumn and winter, with pigs staying in the dehesas for several weeks to a few months, depending on acorn abundance and weather conditions.

Seasonality and age: The practice is tied to oak mast production, and the animals are normally slaughtered at an age of roughly 24 to 30 months, achieving high intramuscular fat content and distinctive aroma.

Regulation and significance: Montanera is a traditional and regulated practice within Iberian pig production. Quality schemes and labels, such as Jamón Ibérico de Bellota, require that the finishing phase provide substantial acorn intake, usually with limited cereals, and be conducted on Iberian-breed pigs in suitable dehesa habitat. The montanera contributes directly to the product's flavor, aroma, and marbling, and it is central to the ecological and economic model of dehesa-based farming in regions such as Extremadura, Andalusia, and parts of Castile and León.