Meet the Iberico Pig
Originating from Southern Spain and Portugal, the Iberico Pig has thrived in these regions for over 12,000 years. With a distinctive black hue, large floppy ears, and slender snouts, these pigs are unique. Often referred to as "olive oil on legs," their genetics and active, free-range lifestyle contribute to this name. Their constant movement and natural diet allow them to store antioxidant-rich fat between their muscles, which seeps into the meat, giving it a rich, complex flavor that's unmatched—akin to pork with the marbling of Wagyu beef.
Discover the Texas Iberico Difference
Pasture-Raised in Texas
Nestled in the scenic Texas Hill Country at Trails End Ranch, our devoted rancher, Ashly Martin, raises 100% Iberico pigs with the utmost care and respect. These lucky pigs spend their days happily foraging on native plants, including Texas Live Oak acorns, mesquite beans (their favorite!), prickly pear cacti, and more. Plus, they enjoy premium feed and TLC for over 18 months—three times longer than commercial pigs. We're committed to delivering not just USDA fresh cuts, but also the finest American artisan charcuterie, straight from our ranch to your deli counter.
With an active lifestyle and exceptional genetic characteristics, Iberico pigs produce some of the healthiest meat available anywhere. Texas Iberico pasture-raised pigs are never given antibiotics.
Sustainable Stewardship
Texas Iberico is dedicated to practicing pasture rotation, a cornerstone of the Spanish "Dehesa" approach, to aid in land restoration. In a single grazing season, the pigs eliminate numerous invasive plant species resulting from excessive cattle ranching, paving the way for the revival of native grasses.
Artisan Cured
Our Artisan curemaster Kevin Ouzts of The Spotted Trotter is passionate about New World Charcuterie. The result is a unique and refined line of cured meats that reflect the marriage of an ancient breed with a new approach to building flavor and as Kevin would say, unprecedented 'salami for the soul.'