La Solana
Peñarroya de Tastavins, Matarranya
Organic pigsProducing
- Hectares
- 48
- Pigs
- 320
- Breed
- Duroc cross
- Joined @seis
- 2025
- Holm oaks
- 2,900
- Last year
- 39,600
- kg carcass weight
Who ran it
La Solana belonged to Pascual, who raised pigs in a shed in the village and took them up the hill every autumn to eat acorns. At seventy-four he shut the shed because new rules called for building work he would never earn back. The hillside was closed up and the scrub slowly swallowed the paths.
What we have changed
We bought the 48 hectares in 2025 and the pigs now live outdoors all year. We have fenced six paddocks with mesh and a solar electric fence, run level drinkers to each of them and fitted a GPS collar to one sow in every batch. The paddocks rotate so the ground can rest.
What it gives now
Last year brought 39,600 kilos of carcass weight with organic certification. It is cured at a workshop in Monroyo and comes back as chorizo and salchichón. Pascual comes up to see the batches and says the pigs are leaner now and better for it.
Latest
September 2026
- 19Sept
Batch of 64 pigs to the Alcañiz abattoir
+6,080 kg
- 5Sept
Organic feed top-up for the autumn batch
−€3,240.00
August 2026
- 12Aug
Drinker water in the hottest week
−420 m³
July 2026
- 1Jul
New mesh on paddock 6
−€2,860.00
May 2026
- 20May
Batch of 58 pigs to the Alcañiz abattoir
+5,510 kg
April 2026
- 8Apr
Vetch and oats sown in paddock 2, which is resting
−€1,120.00
March 2026
- 2Mar
70 piglets arrive for the spring batch
−€6,300.00
January 2026
- 28Jan
Chorizo and salchichón from the winter batch cured in Monroyo
+2,940 kg
December 2025
- 15Dec
Batch of 66 pigs to the Alcañiz abattoir
+6,270 kg
November 2025
- 6Nov
GPS collars for five sows
−€1,450.00
The map
Tap a plot to see its details.
- Pasture12.3 ha
- Holm oak and scrub34.8 ha
- Water0.3 ha
- Buildings0.6 ha
- Total48 ha
What comes next
2025Done€24,000
Six paddocks with a solar electric fence
The pigs live outdoors all year and the ground rotates.
2025Done€9,600
Level drinkers in every paddock
Nobody drives the water tank up in August.
2026Under way€4,300
GPS collar on one sow in every batch
The phone shows where each batch is and how much it moves.
2027Planned€86,000
Cutting room on the farm
The chorizo and salchichón are made on the hillside itself.
2028Planned€28,000
Solar panels for the shed and the water
Pumping from the pond runs on sunlight.
From this farm
Organic chorizo from La Solana400 g ring
€12.50
Organic salchichón from La Solana400 g piece
€11.50
Next farm
Mas del Collado