In Spain, there are several breeds of pigs, each with its own characteristics and peculiarities. These breeds are highly valued by lovers of gastronomy and quality meat, and have been bred for centuries in different regions of the country.
In this article from César Nieto’s blog, you will learn about the main pig breeds in Spain and their characteristics.
- Iberian pork. The Iberian pig is Spain’s most famous breed and is native to the Iberian Peninsula. This breed is highly valued for its high quality meat, which is used to produce the famous Iberian ham and other cured products.Iberian pigs are characterized by a dark coat and long, thick bristles, in addition to an elongated head and a prominent dewlap. These pigs have a quiet nature and usually graze in the pasture, where they feed mainly on acorns, grasses and roots. There are variants within the Iberian pig: entrepelado, retinto, manchado, torviscal and lampiño, which we will see in another article. Within the Iberian breed, the following are classified according to their diet: the acorn-fed Iberian pig, the free-range Iberian pig and the fattened Iberian pig. César Nieto products come from Iberian breed pigs. You can find 100% pure Iberian products and products of 75% and 50% Iberian.
- White Pig. The white pig is a breed of pig characterized by a pink skin and an elongated, muscular body. These pigs are highly valued for their lean and tender meat, which is used in a wide variety of meat products. White pigs are fed mainly on cereals and other feed provided by specialized farms. Due to its fast growth and easy handling, this breed is very common in the swine industry.
- Duroc pork. The Duroc pig is a breed of pig that originated in the United States, but has spread throughout the world due to its high quality meat. In Spain, this breed has adapted very well to the climatic and geographical conditions of the country. Duroc pigs are characterized by a reddish skin and a muscular and compact body. Its meat is highly appreciated for its intense flavor and soft and juicy texture. It is the breed used for crossbreeding with the Iberian breed.
- Mangalica Pig. The Mangalica pig is a breed of pig originating in Hungary that has adapted very well to the climatic and geographical conditions of Spain. This breed is characterized by a thick, curly coat, which protects it from the cold and humidity. mangalica pigs feed mainly on grasses and roots, which gives them a very peculiar flavor and a fatty, juicy texture. Its meat is highly valued by gastronomy lovers and is used in a wide variety of meat products.
- Euskal Txerria pork. The Euskal Txerria pig is a breed native to the Basque Country that has adapted very well to the climatic and geographical conditions of the region. This breed is characterized by a dark coat and a compact, muscular body. Euskal Txerria pigs feed mainly on acorns, chestnuts and other fruits found in nature. Its meat is highly valued for its intense flavor and juicy and tender texture.
- Canary Black Pig. The black Canarian pig is a native breed of the Canary Islands that has adapted to the climatic and geographical conditions of the region. This breed is characterized by a black coat and a muscular and compact body. Canary black pigs feed mainly on grasses, legumes and other foods they find in the wild. Its meat is highly valued for its intense flavor and juicy and tender texture, and is used in the production of meat products typical of the region.
- Celtiberian White Pig. The Celtiberian white pig is a native breed of northern Spain, which has adapted very well to the climatic and geographical conditions of the region. This breed is characterized by a white coat and a muscular and compact body. Celtiberian white pigs feed mainly on pasture and cereals, which gives them meat with a mild flavor and tender texture. This breed is highly valued for its quality and flavor, and is used in the production of meat products typical of the region.
In summary, the breeds of pig that exist in Spain are highly valued for their quality and flavor, and are used in the production of a wide variety of meat products. Each breed has its own characteristics and peculiarities, which influence the flavor and texture of its meat.
