Sustained utilization of the iberian pig breed

• Published in: Meat science 1998, Vol.49, p.S17-S27
• Main Author: LOPEZ-BOTE, C. J
• Format: Article
• Language: English
• Subjects: Animal productions; Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; Meat and meat product industries; Terrestrial animal productions; Vertebrates
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/S0309-1740(98)00072-2

The Iberian pig is one of the scarce non-improved swine breeds which survives the modern techniques of pig production based on improved genotypes. This is attributed both to its perfect adaptation to the Mediterranean natural ecosystem and the high quality of its products. The production of meat products from Iberian pigs has very little in common with that of meat products obtained from selected pigs raised under intensive conditions, and it constitutes an example of the preparation of high quality meat products, comparable to the most exquisite food products in the world. The production of Iberian pig is deeply bound to the Mediterranean ecosystem. It is a rare example in the world swine production where the pig contributes so decisively to the preservation of the ecosystem. The aim of this review is to describe in detail the traditional feeding of the Iberian pigs in La Dehesa and to discuss some aspects of the use of alternatives to this production system. Some of the experience in the formulation of compounds feeds for Iberian pigs and in the processing of meat products could be useful in the feeding of other pig genotypes and in different meat processing strategies.