Resumen
The method involves identifying the different lipo-soluble compounds from the fatty acids of the Iberian pig, in which the presence and concentration of the lipo-soluble compounds are related to the vegetables and herbs consumed by the Iberian pig. The presence, quantity, concentration and qualitative relationships of the identified lipo-soluble compounds in the fatty acid of the Iberian pig are used to determine the quantity of food consumed by the Iberian pig and the place where the Iberian pig was raised e.g. mountains.