The Iberian pig is much more than an emblematic animal of Spanish gastronomy: it represents a unique genetic legacy in the world. Its millenary origin and its exclusive characteristics have made its conservation a priority, both for the production sector and for scientific and livestock institutions.
A unique gene pool
Unlike other pig breeds, the Iberian pig has a genetics that allows it to naturally infiltrate fat between the muscle fibres. This quality is key to the quality of Iberian ham and Iberian sausages. Its ability to adapt to the environment, its hardiness and its particular metabolism make it a unique breed that cannot be replaced.
Conservation through genealogical control
The preservation of this breed is guaranteed by means of a traceability and genealogical control system that verifies the percentage of purity of the specimens. Only animals registered in the Iberian Pig Stud Book can be certified as such. This registration makes it possible to maintain and improve the breed without losing its essence.
Selection without losing diversity
One of the most important challenges is to improve certain productive qualities of the Iberian pig without compromising its genetic diversity. To achieve this, improvement programmes are applied where selection is carried out within the natural margins of the breed. This avoids hybridisation with other species, which could affect both the taste and the authenticity of Iberian products.
The role of dehesas in conservation
The environment in which the purebred Iberian pig is reared also plays a key role. The dehesas, with their natural balance, allow the animal to fully develop its genetic characteristics. A diet based on acorns and natural pastures, combined with continuous exercise, contributes to the optimal expression of its unique genetics.
Added value in every piece
Consuming products from purebred Iberian pigs is not only a superior gastronomic experience, but also a way of supporting the conservation of a unique genetic heritage. Each 100% acorn-fed Iberian ham or Iberian pork loin is the result of centuries of adaptation, responsible breeding and careful selection.
