Antonio Marín

Our animals are purebred Iberian pigs. We carefully select slender, hardy animals that are able to make the most of all the resources our farm provides. The 100-hectare farm is divided into 15 plots, within which the pigs move about freely on a rotational basis. Almost all year round, they feed on the rich natural abundance of the land: acorns, grasses, almonds, figs, olives and other native plants. To ensure a natural life style and respecting the natural cycles we raise only 40 animals each year, which allows us to know almost every one of our animals and give them the care they deserve. They reach at least two years of age and develop in the demanding terrain of our farm, where their daily exercise on the steep slopes produces darker, more mineralised meat with a unique depth of flavour.

We are also slightly atypical as farmers. I am a veterinarian who, after years working in a clinic, decided to return to my roots and continue the work my father Manuel began in 1995, when he started raising purebred Iberian pigs out of his passion for rural life. Together with my mother and brother, we continue this project at La Umbría, guided by our passion for scientifique background knowledge, regenerative agriculture and the love for the piece of land our family cares for since generations. For us, this farm is not only about producing exceptional Iberian pork, but also about preserving a way of farming that respects the animals, the landscape and future generations.

Since 2017, all our hams and charcuterie have been made exclusively from our own pigs. Our Iberico hams, salchichón, chorizo and sobrasada are traditionally crafted in a small, generations-old family factory in the Sierra de Aracena y Picos de Aroche, where they mature naturally at their own pace.

Our family strongly believes that exceptional food begins with respecting the land, the animals and the rhythms of nature.