At Torreón, we like to talk about "montanera" clearly: what it is, why it matters, and how we monitor it so that everything makes sense later in the cellar. Whether this is your first time encountering it or you're already familiar with it from previous years, here's a guide to this season and how you can experience it with our Iberian Origin Experience.
What is montanera?
This period is the final phase of free-range Iberian pig rearing, when they feed on acorns and pasture in the dehesa (usually from autumn to winter).
The goal is to achieve the natural fattening and the appropriate fat profile, which then translates into texture, aroma, and flavor in hams and cured meats.
Montanera has several essential keys: freedom of movement for the Iberian pig, availability of acorns for their diet, water and shade, and respectful management of their environment.
How long does montanera last?
It usually spans several months (from autumn to winter). The actual duration depends on the availability of acorns and the evolution of each farm.
Are all days the same?
No. It is also very important to pay attention to the weather. Wind, rain, and temperatures influence and set the pace of swine activity.
That's why we monitor animal behavior and fruit drop daily.
The result we seek is active animals with constant access to acorns and pasture, and slow and uniform fattening progression.
What we look at in Torreón when the season begins
In these first few weeks, we collect data that we then review with the team:
- We observe the quality and fall of acorns: size, shine, ease of detachment, and regularity of fall.
- We check humidity and pasture, as they affect the daily behavior and dietary balance of Iberian pigs.
- We follow the rhythms of the herd to ensure their feeding times, rest periods, and routes through the dehesa.
How montanera translates to your plate
Thanks to montanera and the subsequent work we do, we achieve finer and shinier intramuscular fat, key to the juiciness of Torreón Iberians. With aromas featuring sweet and nutty notes that you will recognize when slicing. The texture is noticeable in each flexible, unctuous, and clean slice in the mouth.
Thanks to the curing in the cellar, we can work with long and unhurried times because the raw material comes balanced.
Is montanera everything?
It is decisive, but it doesn't stand alone: management, genetics, animal health, and cellar curing complete the result.
In summary, at Torreón, we conduct periodic checks in the dehesa: acorns, humidity, activity. We also carry out standardized control of the batches to compare their evolution. And we meticulously record transfers to the cellar to adjust salting, drying, and maturing.
The 2025/26 montanera starts with good momentum and regularity. At Torreón, we follow it day by day so that when you cut a slice, everything that happens in the dehesa is evident on the plate.
And if you want to understand it clearly, come and experience it with us.
Do you want to see and experience montanera up close?
Yes, you can experience montanera firsthand. With the Torreón Iberian Origin Experience, you can visit the dehesa with our team as your luxury guide and enjoy a final tasting to "tie up loose ends" between the field and the product.
What you can learn if you come to see our montanera
With the Torreón Iberian Origin Experience, we take you to the dehesa, where you can identify an acorn ready to feed our Iberian pigs and learn to distinguish holm oaks with the best yield.
You will see the tracks of the herd and the areas "combed" by their passage to understand how they graze. And you will realize why physical activity and freedom matter in the final result.
You will finish the experience with a tasting at Torreón facilities to relate what you saw in the field to each Iberian slice you enjoy.
Reservations open during the season. Limited spots.
(BOOK HERE)