Our Story
Heritage genetics, time, and thoughtful land stewardship come together in the Texas Hill Country.
TEXAS IBERICO
Texas Iberico is a Texas Hill Country pork company raising 100% purebred Iberico pigs on a single ranch in Central Texas. Founded nearly a decade ago, the company is built on the belief that exceptional flavor begins with heritage genetics, time, and respect for the land.
Often described as “olive oil on legs,” Iberico pigs are known for their ability to naturally store intramuscular fat. This marbling produces pork with remarkable depth of flavor and tenderness that cannot be replicated by conventional breeds.
Heritage, Expressed Through Place
The Iberico pig is a heritage breed with thousands of years of history in Spain and Portugal. Known for its black hooves, long legs, and active grazing behavior, the breed evolved to thrive outdoors on diverse forage.
Texas Iberico began with the goal of raising true Iberico pigs in the United States without compromising the qualities that define the breed. Rather than adapting the pig to industrial systems, the operation was designed around the pig itself, its natural instincts, its pace of growth, and its relationship to the land.
The Texas Hill Country offered a natural fit. Rolling terrain, native grasses, oak trees, and seasonal forage closely mirror the Iberian landscape. The result is not a replica of Spanish Iberico, but a pork that reflects both heritage and place.
Flavor Built Over Time
One of the most defining differences between Texas Iberico and conventional pork is time. While most commercial pigs are harvested at five to six months of age, Texas Iberico pigs are raised for up to eighteen months.
This extended lifespan allows for stronger muscle development, greater intramuscular fat, and naturally tender meat. Time is treated as a core ingredient, not a cost to be minimized.
Raised Outdoors, As Intended
Texas Iberico pigs live outdoors and graze across rotating pastures. In addition to premium feed, their diet includes live oak acorns, mesquite beans, prickly pear cactus, juniper berries, and native grasses.
This diverse forage contributes directly to the flavor of the pork, producing meat that is rich, savory, and specific to the Texas Hill Country. The pigs’ active lifestyle supports healthy muscle development while preserving natural behaviors essential to their wellbeing.
Stewardship of Land and Animal
Land management at Texas Iberico is inspired by the Spanish Dehesa system, which emphasizes pasture rotation and biodiversity. By rotating pigs across pastures, the land is given time to recover and regenerate.
Grazing and rooting help aerate soil, support native plant growth, and promote healthier ecosystems, while allowing pigs to express instinctual behaviors. This approach supports long-term land health and responsible food production.
Respect for the Whole Animal
Texas Iberico believes that respect for the animal extends beyond how it is raised. As a whole pig company, every part of the animal is valued and utilized across fresh cuts, dry-cured meats, charcuterie, and value-added products.
This philosophy reduces waste, honors traditional butchery practices, and supports a more sustainable food system. It also encourages culinary creativity, offering chefs and home cooks access to a wide range of cuts and formats.
Crafted for Kitchens and Tables
Texas Iberico’s product portfolio is designed for both professional kitchens and home cooks. Fresh pork highlights the breed’s natural marbling and depth of flavor, while artisan dry-cured meats showcase careful seasoning and traditional curing methods that allow the pork itself to remain the focus.
From oak-smoked bacon to ground pork and dry-cured specialties, every product reflects the same commitment to quality, transparency, and full-animal use.
Recognized for Flavor and Values
Texas Iberico is guided by a commitment to responsible raising practices, thoughtful craftsmanship, and transparency at every step of production.
From genetics to grazing, each decision reflects a respect for the land, the animal, and the people who enjoy the food. This approach results in pork that is not only deeply flavorful, but produced with intention and care.
Grounded in Purpose
As Texas Iberico grows, the focus remains on maintaining quality, protecting the land, and preserving the integrity of the Iberico breed. Future efforts center on expanding access, continuing product innovation rooted in whole-animal use, and deepening education around Iberico pork and regenerative farming.
Texas Iberico is not focused on being the largest pork producer, but on being intentional, transparent, and grounded in values that support both flavor and stewardship.
