A few days ago I ran my Iberian ham tour. This is the time of year that the Iberian pìgs that will produce the best hams are released onto large tracts of land to gorge on acorns. In Spanish this period is known as the “montanera” and lasts 3 – 4 months. It is not uncommon for a single animal to consume 700-800 kilos before it is ready to be sent on its final journey. This diet is supplemented with different grasses and clover that grow in the “dehesa”, the name given to the typical landscape of holm oaks, cork oaks and other plants and shrubs.