Iberian pigs and white pigs are completely difference in terms of both morphology and breeding and feeding.

In morphological terms, the Iberian pig is smaller than the white pig, with more muscle, a darker skin and short bristles, thin legs and usually with black trotters. The Iberian pig is bred only in the south and east of Spain, whereas the white pig is bred all over the world.

In addition the Iberian pig has the particularity of its fat being infiltrated in its muscles.  This is a crucial characteristic in the appearance, aroma and taste of the product.

Iberian pigs are usually bred extensively (with long periods during which the pig is left free to roam in the pasturelands) whereas white pigs are bred intensively (kept in pens, and unable to exercise).

As regards feeding, the Iberian pig is usually fed on acorns and grass during the pasturelands phase (from October to March), while the white pig is fed only on dry fodder.

All these factors mean that the Iberian pig products are quite different to those of the white pig, both in appearance and in aroma and taste.

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