Every winter time “País de Quercus” organizes traditional “matanzas” of Iberian pork for their customer and friends. Come and spend a  exceptional weekend , enjoy a different experience with a culinary and cultural journey. An introduction to the world of the Iberian pig from his breeding to his culinary enjoyment.


– 23 and 24 of January

– 13 and 14 of February


PLACES: Minimum 18 – max 35 people every weekend.

RESERVATIONS: – Section: Traditional Matanzas 2016

For more information call us on 924 27 69 53 or write to “”




8:00 – Sacrifice of the Iberian acorn-fed porks and start cutting.

10:00 – Breakfast:

Extremadura “migas” with fried eggs and jowls, coffee, traditional sweets of  Extremadura and anise.

Development of the Iberian pork meat cuts and stuffing meat to fill the sausages on the next day.

12:00 – Appetizers:

Traditional “chacina” of matanza (salchichón y chorizo)

Fried Liver with onions

Iberian Sobrasada


14:00 – Typical food of  “matanza”

Cooked chickpeas

Season salad

Fresh fruit

Rice pudding

MATANZAS 2Included drinks: Wine, soda, beer and coffee and tea.
* Spirits drinks will have an extra charge


finca cantillana

10:00 – Didactic walk through “dehesa” (Finca Cantillana) for lifestyle management of Iberian pork.

12:00 – Snacks “Pais de Quercus”

Cured Sausages Iberian pork (iberian salchichón,  chorizo and cured loin)

Goat raw milk Ibores Cheese

Sheep raw milk Serena Cheese

14:00 – Barbecue Gourmet Meats Iberian Acorn (“Pluma”, “Secreto”, “Presa”, “Lagarto” and “Mogote”).

Didactic talk about culinary processing (preservation, cooking and cutting) of Iberian pork acorn meats by Carlos Tristancho.


Included drinks: Wine, soda, beer and coffee and tea.

* Spirits drinks will have an extra charge





– Saturday: Traditional Matanza (8:00 — 18:00  (desktop)) ———— 65 Euros /person.

– Sunday: Teaching walk and “barbacue” in Finca Cantillana   ——– 48 Euros /person.


VAT not included (10%)




– RURAL HOTEL IN FINCA CANTILLANA. Tel: 0034 924 27 69 53

– Hotel Huerta Honda (Zafra – 44 km) Tel: 0034 924 55 41 00

– NH GRAN HOTEL CASINO ***** (in Badajoz – 55 km): Tel: 0034 924 28 44 02

– AC Hotel Badajoz **** (in Badajoz – 55 km): Tel:0034 924 28 62 47

– Hotel Badajoz Center **** (in Badajoz – 55 km): Tel: 0034 924 21 20 00


matanzas tradicionales 2014 IMG_3308 IMG_3294 IMG_3284 IMG_3279 IMG_3269 IMG_3239 IMG_3156 IMG_3143 IMG_3124 MATANZAS 3 IMG_2928 CANAL CERDO IBERICO DE BELLOTA IMG_3082 cerdo iberico


El Celler de Can Roca

El Celler de Can Roca, the best restaurant in the world in 2015.

Spanish cuisine is still the highest ranked with 7 restaurants at the Top 50 in the world by English magazine “Restaurant” that classifies each year in the opinion of chefs, restaurateurs, gourmands and food critics all the restaurants in the world. This year Spain is followed in this classification by US with 6 establishments in the top 50 and France 5. The Spanish cuisine has led more than half the editions of this classification since it was conceived in 2002 (5 times Bulli and El Celler de Can Roca 2 times).

Next to El Celler de Can Roca *, in the first place, still stands in sixth place Mugaritz *, under the direction of Andoni Luis Aduriz, after ten years among the top ten since its entry in the list in 2006, well being six consecutive years among the top five restaurants in the world. It is without doubt one of the Spaniards to reach the top of the list in the following years candidates.

The Victor Arguinzoniz run restaurant, Asador Etxebarri, has climbed from position 34 to 13. Another eternal restaurant among the top 50, such as Arzak, goes down from 8 to 17. Continues rising in this classification the bet Albert Adrià and his “Tickets* restaurant passing from 57 to 42nd.

In the second section of the list (51-100) two other restaurants emerge with force  and are two big bets to keep rising up on this list, from Madrid DiverXO* (by David Muñoz) climbing 94 to 59 and the Basque Nerua* (by Josean Martinez Alija at the Guggenheim in Bilbao) entering the 68th.

* These restaurants are currently customers of “País de Quercus”.

The top 50 restaurants in the world in 2015 by Restaurant magazine are:


  1. El Celler de Can Roca, Girona, España
  2. Osteria Francescana, Modena, Italia
  3. Noma, Copenhague, Dinamarca
  4. Central, Lima, Perú
  5. Eleven Madison Park, Nueva York, Estados Unidos
  6. Mugaritz San Sebastián, España
  7. Dinner by Heston Blumenthal London, Reino Unido
  8. Narisawa , okio, Japón
  9. D. O. M. São Paulo, Brasil
  10. Gaggan, Bangkok, Tailandia
  11. Mirazur Menton, Francia
  12. L’Arpège Paris, Francia
  13. Asador Etxebarri, Atxondo, España
  14. Astrid y Gastón,  Lima, Perú
  15. Steirereck, Viena, Austria
  16. Pujol, Mexico D. F., México
  17. Arzak, San Sebastián, España
  18. Le Bernardin, Nueva York, Estados Unidos
  19. Azurmendi, Larrabetzu, España
  20. The Ledbury, Londres, Reino Unido
  21. Le Chateaubriand París, Francia
  22. Nahm, Bangkok, Tailandia
  23. White Rabbit, Moscú, Rusia
  24. Ultraviolet by Paul Pairet, Shanghai, China
  25. Fäviken Järpen, Suecia
  26. Alinea, Chicago, Estados Unidos
  27. Piazza Duomo Alba, Italia
  28. The Test Kitchen, Ciudad del Cabo, Sudáfrica
  29. Nihonryori RyuGin, Tokio, Japón
  30. Vendôme Bergisch Gladbach, Alemania
  31. Restaurant Frantzén, Estocolmo, Suecia
  32. Attica, Melbourne, Australia
  33. Aqua Wolfsburg, Alemania
  34. Le Calandre Rubano, Italia
  35. Quintonil, Mexico D. F. México
  36. L’Astrance, París, Francia
  37. Biko Mexico D.F., México
  38. Amber, Hong Kong, China
  39. Quique Dacosta, Denia, España
  40. Per Se, Nueva York, Estados Unidos
  41. Maní, São Paulo, Brasil
  42. Tickets, Barcelona, España
  43. Boragó, Santiago, Chile
  44. Maido, Lima, Perú
  45. Relae, Copenhague, Dinamarca
  46. Restaurant André, Singapur
  47. Alain Ducasse au Plaza Athénée, París, Francia
  48. Schloss Schauenstein Fürstenau, Suiza
  49. Blue Hill at Stone Barns Pocantico Hills, Estados Unidos
  50. The French Laundry, Yountville, Estados Unidos

Why is a bellota ham so expensive ?

We often wonder why a “bellota” iberico ham is much more expensive than a “serrano” ham. In this article we will explain as simply as possible the large differences in costs in producing a pure Iberico bellota ham and produce a “serrano” ham. We will always be based on seven parameters values comparing pure Iberian pigs fed on acorns with a white pig breeds Landrace or Large White, which are normally used to make the “serrano” ham or Italian prosciutto.

– Prolificacy: A pure Iberian mother sired by a pure Iberian produces an annual average of 15 piglets while a mother Landrace, Large White and their crosses produce 25-30 piglets per year. The cost of producing an Iberian piglet is much higher than one of white lineage due to have to spread the fixed costs of operating in less animals produced.

-Meat output or percentage of meat of the animal: Because of breed, a pure Iberian pig accumulates lots of subcutaneous and intermuscular fat so the percentage of meat (50%) is much lower than that of a white pig (75%). That is, the half of a carcass of Iberian acorn pork is lard and bacon. carccas IBERICO pig

– Life: A 100% Iberian pig fed on acorns is sacrificed about 160 kilos and lives in about 24 months as a white pig lives about 8 months and sacrificed with about 90-110 kilos. An Iberian pig lives in freedom and may walk and run. Due to that takes longer to replenish weight; this means more time feeding on fodder (approximately 20 months compared to 8 of the white pig) and hence higher cost of production.

– Habitat: Each Iberian acorn-fed pork needs during the “montanera” (final period of his life between October and March when fed exclusively on acorns, grasses, fungi, etc …) about two hectares (approximately two and a half football fields for each animal) of “dehesa”. If we buy a “dehesa”, the price of a hectare would be 6000-7000 euros depending on the density and age of the holm oaks. If we choose to rent a “dehesa” for fattening Iberian pigs during the “montanera” it would has a cost of 100-150 euros per animal. A white pig just need 2 square meters for their entire life in an industrial unit.

how lives the white pig

White pig

how lives an iberian pig

Iberico Acorn-fed Pig

– Maturing time of the ham: An Iberian ham of about 7.5 kilos takes 36-42 months to heal due to their intrinsic degree of fat infiltration while an equal weight of ham is cured in about 8-12 months. This means less rotation of the hams in the cellar and space requirements.

Production wastes: Due to the degree of hydration of meat from acorn-fed iberian pork, due to intramuscular and intermuscular fat, an Iberian ham from start healing until sold 37% decline. A ham weighing about 11 to 12 kilos fresh when sold and weighs approximately 7.5 kg. The decline of a ham is approximately 33%.

Funding: The production of Iberian ham requires funding of at least 5 years, two years of life of the animal and three years of healing the ham. The producer invests resources during that period to begin to recover the investment from its sale. This means having to seek bank loans to market interest during that period. In the production of a ham this funding period is shortened to less than 2 years.

Iberian pig, the king of the “dehesa”

cerdo ibérico en la dehesa

The “Dehesa” is t
he habitat of the Iberian pig and is a derivative agrosistema Mediterranean forest where trees of the genus Quercus” (oaks, oaks, oaks, etc.) mainly inhabit. This ecosystem, which is present mainly in the southwest of the Iberian Peninsula, and extends over about two hundred million hectares (of which more than half are in Extremadura), is an entire paradigm of organic farming and model in which the hand of man has been totally respectful of the natural environment. This spatial limitation on the habitat of the Iberian pig makes its production is not more than 500,000 head per year, about 3% of the national production of pork (about 17 million heads). Normal production of a good year is about 350,000 head per year and years with low acorn production of 150,000 head.


The Iberian breed is only capable of producing quality cured parts. This breed has Mediterranean origin and is one of the very few examples of domestic pigs adapted to the ranching scheme, specially equipped to take directly to the tooth, the resources of the pasture (grasses, shrubs, acorns, etc ). The qualities of this primitive race highlights its ability to accumulate fat under the skin or infiltrate it in your muscles, giving juiciness and tenderness to all your meats and cured exclusive ago from the Iberian pig. According to Royal Decree 4/2014, of 10 January, on the quality standard for meat, ham, shoulder and loin cane Iberian Iberian pork used is approved it may be 100% pure Iberian (pure mother pure Iberian and Iberian) father and must appear on the label “100% Iberian75% Iberico (Iberian pure mother and father 50% and 50% Iberian Duroc Jersey) and 50% Iberico (Iberian pure mother and father pure Duroc Jersey ). In pig products from 75% to 50% Iberian must appear on the label the name “Iberian”.


According feeding Iberian pigs in the meadow will be renamed:

A – “From Acorn for products from animals sacrificed immediately after the exclusive use of acorns, grass and other natural resources of the pasture, without the addition of supplementary feed in driving conditions listed in Article 6.

B For products derived from animals whose feeding and management to reach slaughter weight, are not among those listed in the previous section the following designations are used: 1. “De bait camp”: the case of animals even if they been able to leverage resources from the pasture or field, have been fed with feed consisting mainly of cereals and legumes, and whose management is conducted in extensive or intensive farming outdoors may be part of the deck surface. 2. “De bait If fed animal feed, mainly consisting of cereals and pulses, whose management is performed in intensive systems.
Handling the Iberian race

Two features characterize the handling of the Iberian race that clearly differ from industrial production systems white pigs:

1) extensive regime. 2) Age and slaughter weight. The Iberians are exploited in extensive, ie free in the field opposite the usual schedule of intensive breeding and pig bait system, in which the animals are kept confined and forced feeding.

The minimum age for slaughter bound Iberian cured production is fourteen months, unlike the industrial pig slaughter age which is about six months. The operating system of Iberian pig is divided into three phases:

1) The breeding, covering the period from birth until the pig reaches about 23 kg. Weaning is usually performed at 56 days (lactation) and weighing between 13 and 15 Kg. From this time until the reaches 23 kg. It feeds exclusively on natural feed grains and oilseeds. 2) The rearing period is the period of growth and transition to the open range. The animal comes into contact with the pasture and graze on grass and natural feed. In this period the pig goes through two stages: pig (up to 5 months or 50 Kg.) And primal (up to 100 Kg.). This phase is very important because it‘s skeleton animal develops and contributions need sufficient calcium and phosphorus for proper bone formation that allow it to withstand the weight eventually reach for the bait. 3) The bait or mast, lying between the months of November to February; pork replenishes 700 grams to a kilo daily feeding on acorns, grasses, fruits, bulbs, etc. In this phase, for each kilo of pork meat replacement has consumed between 8 and 10 kilos of acorns with what his sacrifice has consumed at least 550 Kg. Of acorns .To get this feed each pig has 2-3 acres of pasture , as the acorn crop. At the end of this phase the animal reaches about 160 Kg. Of weight. When the supply of natural resources is not enough pasture (poor crop of acorns) to reach slaughter weight pig feed with natural fodder grain and oilseed supplemented. This is what is known as a model of topdressing. When this final stage the Iberian pig feed exclusively from natural grains and oilseeds are fat we are talking about the model of feed or bait.