In the dehesas, an indigenous forest of southwestern Spain, the Ibérico pig, a descendent of the wild boar, still wanders free.

Popularly known as the Pata Negra, or Black Hoof, the Ibérico, with its diet of acorns and other naturally growing plants of the dehesa, is responsible for the unsurpassed taste and quality of the traditional Dry-cured hams and sausages of Spain.

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