free-range-iberian-pigs

Visiting an organic pig farm for the infamous black “Iberico” was insightful.

We took a walk with the pigs, free range under the acorn trees. They came quickly, taking a trail that was at first far away, then slowly and deliberately coming nearer. Snorting and trotting, with their ears flopping at the tips, it’s too bad they are not used for pets, for they are in some sense of the word, affectionate. I don’t like the notion of eating pigs or pork for this matter, but it’s hard not be convinced that this meat is the most succulent and dare I say, friendly? It can be approached infinitum — sausage, jamon serrano, prosciutto, pork loin, pork chops, pork belly, bacon, pancetta, pork rinds, trotters, head cheese, and it goes on and on. It seems to me, like the chicken, that pigs were put on earth to eat. 

They have kept many a country alive and away from starvation. I am here at Finca Montefrio to show my respect and appreciation. Walking with the black pigs of Huelva, in the golden light of the afternoon was a memorable event. Farmers Lola and Hernando’s love for their work and each other, seemed evident in their love for their pigs. Their organic methods also serious and serene, as if there was no other way acceptable to treat their pigs or produce an excellent quality product.

The pig is a curious animal, intelligent and amusing to look at. They are a favorite food of many people around the world (or avoided completely). It’s possible to use every part of the pig and the Italians and Spanish have deduced every creative way to offer it. And it’s good.

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