Located in southern Portugal, Alentejo is one of the country’s most important agricultural regions, known for its olive oil, wines, cork oak forests, and—above all—its Iberian black pigs.
“In the cork oak forests of Alentejo, black pigs roam freely, feeding on acorns, roots, and wild herbs. This film captures a way of farming that values tradition, quality, and care.”
A Landscape That Shapes Flavor
With a Mediterranean climate, wide skies, and sunbaked plains, Alentejo offers perfect conditions for extensive, ethical farming. For generations, families have worked this land, raising Iberian pigs in the traditional way:
Montado woodlands — cork oak groves unique to the Iberian Peninsula, where pigs forage naturally on acorns, roots, and wild herbs.
Slow growth — animals raised outdoors, allowed to mature at their own pace.
Natural diet — what gives the meat its depth of flavor, generous marbling, and buttery texture.
Here, taste is tied directly to the land. It’s not just food—it’s texture, aroma, and a richness born from a life outdoors.
Farming as Heritage
These aren’t industrial farms. They are small-scale, family-run estates passed down through generations. Farmers understand their animals, the land, and the trees that sustain both.
Alentejo’s black pig products—from fresh cuts to cured presunto—carry tradition, craftsmanship, and care.
Every bite of Alentejo’s black pig is more than taste—it’s a story told in flavor.
