The Iberian pig lives in the pastures, located in the southwest of the Iberian Peninsula. It is the only breed of pig in Europe that can live wild. Pigs live in total freedom feeding on acorns and grasses and this process causes the meat to acquire unique and special organoleptic qualities, also making it obtain a high content of monounsaturated fatty acids, especially oleic acid. The content of this acid is well known in olive oil (65-70%) or avocado, but its presence is less so in acorn-fed Iberian pork (58-65%). The Iberian pig, if raised freely in the pasture and fed with acorns and herbs, becomes a walking olive.