For almost a decade, we’ve raised 100% pure-bred Iberico pigs in the Texas Hill Country, where the terrain, climate, and vegetation closely mirror their ancestral home. Often called "olive oil on legs," these pigs are distinguished by their slender black hooves, lean frames, and rich marbling that creates unmatched depth of flavor and tenderness.

As a single-source, one-ranch company, our pigs roam freely, foraging on a seasonal Texas-native diet of live oak acorns, mesquite beans, prickly pear cactus, and juniper berries, complemented with premium feed. This diverse diet, along with their active outdoor lifestyle, shapes the bold, complex flavors of Texas Iberico pork.

Flavor built over time, our Iberico pigs grow for up to 18 months, nearly three times longer than commercial pigs. This extended time allows for stronger muscle development, intricate marbling, and naturally tender pork.

Our commitment to sustainable stewardship is rooted in the Spanish Dehesa system, using pasture rotation to restore the land and promote biodiversity. By allowing our pigs to root and graze, we regenerate native grasses while preserving instinctual behaviors.

At Texas Iberico, we are a Whole Pig Company, valuing every cut from fresh to artisan-cured. Whether for chefs, restaurants, or in your own kitchen, our products deliver unmatched quality and flavor.