Porco Preto do Alentejo: Black Gold

In the cork oak forests of Alentejo, black Iberian pigs roam freely, feasting on acorns. This traditional farming method produces some of the world's finest pork—marbled, nutty, and utterly delicious.

The porco preto thrives in the montado—a unique agro-forestry system of cork oak and holm oak trees. The pigs live free-range, rooting for acorns (bolota), which gives the meat its distinctive sweet, nutty flavor and healthy fat composition.

This traditional system is sustainable and ancient. The pigs clean the forest floor, fertilize the soil, and produce meat without intensive farming. It's farming as it was done for centuries.

Every cut of porco preto is treasured. The 'secretos' (secret) is a marbled cut hidden between the shoulder and loin. The 'pluma' is a tender, feather-shaped piece. These cuts, simply grilled with salt, are revelations of pork at its finest.