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This traditional breed exhibits a good appetite and propensity to obesity, including a great capacity to accumulate intramuscular and epidermal fat. The high intramuscular fat is what produces the typical marbling; this, together with traditional feeding based on acorns, is what makes its
308:. This cross gave rise to the ancestors of what are today Iberian pigs. The production of Iberian pig is deeply rooted to the Mediterranean ecosystem. It is a rare example in world swine production where the pig contributes so decisively to the preservation of the
339:. In the past few years, however, the production of pigs of the Iberian type has increased to satisfy a renewed demand for top-quality meat and cured products. At the same time, breed specialisation has led to the disappearance of some ancestral varieties.
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taste so special. Iberian pigs are interesting from a human biomedical perspective because they present high feed intake and propensity to obesity, compatible with high values of serum leptin.
312:. The Iberian breed is currently one of the few examples of a domesticated breed which has adapted to a pastoral setting where the land is particularly rich in natural resources, in this case
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Fernandez-Figares I et al 2007: Serum profile of metabolites and hormones in obese (Iberian) and lean (Landrace) growing gilts fed balanced or lysine deficient diets. Livest Sci, 110:73-81.
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is a richly diverse habitat with four different types of oak that are crucial in the production of prime-quality ham. The bulk of the acorn harvest comes from the holm oak (
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The
Iberian pig can be either red or dark in colour, if black ranging from dark to grey, with little or no hair and a lean body, thus giving rise to the familiar name
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in
Portugal), they are constantly moving around and therefore burn more calories than confined pigs. This, in turn, produces the fine bones typical of this kind of
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Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article.
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is needed to raise a single pig, and since the trees may be several hundred years old, the prospects for reforesting lost
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The numbers of the
Iberian breed have been drastically reduced since 1960 due to several factors such as the outbreak of
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Content in this edit is translated from the existing
Spanish Knowledge article at ]; see its history for attribution.
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Analysis of genetic diversity and conservation priorities in
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The most commonly accepted theory is that the pigs were first brought to the
Iberian Peninsula by the
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Available online 18 October 2003; Departamento de
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