Prized for its quality and flavor, Iberico ham (jamón ibérico) has been a much sought-after delicacy exclusive to Spain, representing a long tradition of animal care and sustainable land stewardship. The Bay Area can now find locally raised Iberico pork and charcuterie at the Ferry Plaza Farmers Market from Encina Farms, the first ranch in California dedicated to raising Black Iberian pigs using regenerative practices.
Named for the oak trees in which the acorn-loving pigs forage, Encina Farms is situated in Lake County on 650 acres of native oak groves and certified organic pasture. For the farm’s co-founders, Alberto Solis and Helmut Drews, bringing Spain’s agricultural traditions to the Mediterranean climate and thriving food scene of California made perfect sense. We spoke with Alberto about what makes Iberico pigs special, and what it takes to raise them humanely and sustainably, the Iberian-meets-Californian way.