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History of the Iberian Pork
Already on having begun to speak about the Iberian pork, we think immediately about the extensive Spanish pig, In his(its,her) wooded pastures, and in the racial only genetics, preserving, all this until our days thanks to her(it) Perseverance and efforts of cattle enthusiasts, his(its,her) swineherds, etc.



Its history and evolution is entirely linked to acorn and Parkland Spanish , and its development has gone through very serious crisis, This reflects his excellent and we can say almost unique adaptation.

Its origin

There are a variety of theories that correspond to a greater or lesser extent with the peer-reviewed literature. All authors strongly agree that the genre originating in all pigs of the world is "Your"; Only in a few cases admitted the possible existence of subgenus and even different names.

M. Roldan (1983) ensures the existence of three subgenera: Mediterraneus of African origin and spread throughout the regions of Southern Europe; Ferus or wild pigs spreading across Europe and Stratosus or pig tie, smaller than the previous And Asian descent.

E. Laguna (1989) considers the three names without attributing the classification of subgenus and addressing two options Near the origin of Mediterraneus, transition between the other two or descendants of the domestication of Scrofa ferus.

While Adametz on three species: Its Scrofa, Your Mediterraneus and His Vittatus, which come respectively The logs Celtic, Iberian and Asia. Accepts the possibility that His Mediterraneus were a subspecies of Its Scrofa, theory He shared JB Aparicio (1988), to admit that the Iberian would be one of the representative types of Its Scrofa mediterraneus. For its part, the issue of the Ministry of Agriculture, Fisheries and Food on the Iberian pig shows that the origin of Trunk Celtic come from the crossing Its Scrofa ferus with subgenus Striatosus, while the trunk of the Iberian obtained from The mating of Its Scrofa ferus with Your Mediterraneus.

Only JB Aparicio considered Mediterraneus as a subspecies of Scrofa, the rest of the authors overlooked the subspecies and establish As the three trunks prehistoric:

• Sus scrofa (Boar European).
• Its mediterraneus (Boar Mediterranean).
• Its vittatus (Pork Asia).

In Spain races from the trunk Celtic settled in the Northern Peninsula and are Chato Vitoriano, Pork Vich of Baztan and nuclei of Large White.

Moreover, the grouping Iberian race was extended by the countries of the Mediterranean coast and the coast of Africa, penetrating To the south of our Peninsula and settling throughout its area occupying the Southwest and Western regions of Andalusia, Extremadura and Salamanca in Spain and the Portuguese Algarve and Alentejo.

The grouping contains racial Iberian and introduced varieties Race markedly different, both in their external characteristics As in the genetic variability that present.
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1. History of Iberian Pork
2. Health and Iberian ham
3. Court, consumption and conservation
4. As sharpening a knife

5. The Acorn Iberian
6. The Iberian Sausage
7. The Iberian Salami
8. The Lomo Iberian
9. The Iberian ham

10. Differences between Iberian "acorn" and Iberico "Recebo"

11. Tips for buying a good cured ham from acorn

12. As cut a ham
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