In recent decades, respect for animal welfare has moved from being a secondary issue to become a central focus of responsible livestock production. In the case of the Iberian pig, this change has been particularly significant, affecting practices in the field as well as consumer perception and regulatory requirements.
Traditionally, the Iberian pig has been reared in a more natural environment than other breeds. Its life in the pasture, with space to move freely and feed naturally, already offered more respectful conditions. However, the concept of animal welfare goes beyond its feeding or environment: it also includes aspects such as handling during growth, transport and, finally, slaughter.
Current regulations
Today, European and Spanish legislation on animal protection is clear and rigorous. Regulations such as Regulation (EC) 1099/2009 on the protection of animals at the time of slaughter, or the quality standards for Iberian pigs, include measures aimed at reducing unnecessary suffering. These measures range from compulsory training of the personnel in charge of handling, to adequate facilities to avoid stress to the animal.
For committed producers like Garimori, complying with these regulations is not a burden, but an essential part of the commitment to quality. An Iberian pig reared with respect, without avoidable suffering, offers a higher quality meat. Stress affects the animal and its physiological processes, which can alter the organoleptic properties of its products. Therefore, guaranteeing their welfare is not only a question of ethics, but also a commitment to excellence.
The consumer
In parallel, the consumer has also changed. More and more people are demanding products that are not only tasty, but also responsible. This change in mentality has led serious producers not only to comply with regulations, but even to go beyond them, adopting more humane and sustainable practices.
Thus, respect for animal welfare has become an added value of Iberian products. Talking about Iberian ham or quality Iberian sausages today also implies talking about the care of the animal from birth to the end of its cycle. And that includes reducing their suffering to a minimum at each stage.
In short, the evolution of the Iberian pig sector has gone hand in hand with respect and responsibility. Because only by taking care of every detail, including the fair treatment of the animal, can we offer a product worthy of the cultural and gastronomic legacy that the Iberian pig represents.
