In the meadows in the southwest of the Iberian peninsula, lives the Iberian pig. It is the only breed of pig in Europe that can live wild. The pigs live in total freedom feeding on acorns and that process makes their meat acquire unique and special organoleptic qualities, making them high in MUFA, especially oleic acid. The content of this acid in olive oil (65-70%) is well-known, as it is in avocado, but its presence in iberian acorn-fed pork (58-65%) is not so well-known.
If the Iberian pig is bred freely on the dehesa and fed on acorns and grass, it turns into a walking olive.