Iberian pork
The Iberian pig is a native species of the Iberian Peninsula, and is well-adapted to the environmental conditions of the region's pasturelands, taking advantage of everything it has to offer: acorns during the acorn-grazing season, and leguminous plants, grass and hay at other times of year.

COVAP wants to ensure that its pigs are pure-bred, so it has its own Pig Breeding Centre with 150 mother pigs that provide the Cooperative's partner farmers with all the suckling pigs they need. Our Iberian pig herds are more than 75% purebred.

Our free range rearing methods give the animals strong bones and powerful muscles, resulting in meats with a special texture and strong muscles in the most important parts of the body. Our pigs spend a period grazing on pastureland only. This important stage of their diet means that Iberian pigs do not start eating acorns until they are 14 months old. During the acorn-grazing period, they eat an average of 9 or 10 kg of acorns a day, and their live weight increases by almost 1 kg a day on average. Once the animals reach their target weight, they are taken to be slaughtered and their meat is quartered. These magnificent animals give us COVAP's fresh Iberian pork meat.

Note: Please note that meat cuts and their names vary from country to country. As such, the Spanish meat cuts indicated here may not have a direct equivalent where you live. Cuts shown in italics are exclusive to Spain.
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    Discover our Iberian pork products
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    Top quality meat
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    More tender and tasty