“To speak of Iberian pig is to speak of a treasure of our gastronomy. Immediately the elaborate ones come to mind; The Iberian ham and shoulders, both bait or the sumun of acorn, blood sausage or sausage. But the Iberian pig is more than their hams and elaborated products. Their fresh meats are of such sublime quality that they need practically no dressing to prepare healthy dishes and full of flavor that have little to do with those of white pig, given its more special characteristic, the formation of intramuscular fat streaks that endow the meat of a special and juicy.”