Cooperatives play an essential role in the production of Iberian pork, acting as guarantors of the economic, social and environmental sustainability of the sector. Bringing together small and medium-sized farmers, these organisations allow them to join forces, share resources and defend a traditional form of production that values the quality and origin of the product.
Thanks to the cooperative model, many farmers are able to access wider distribution channels, improve their production processes and obtain fairer prices for their animals. In addition, cooperatives are often responsible for key aspects such as technical advice, genetic improvement, health control and traceability management, ensuring that the end result meets the highest quality standards.
In the production of products such as Iberian ham, chorizo, salchichón and pork loin, the cooperatives allow production based on traditional methods to be maintained, using selected lean meats and natural curing processes in traditional drying sheds. At the same time, they encourage the use of local raw materials and promote respect for the environment, helping to preserve ecosystems such as the dehesa.
They also play an important role in product certification, ensuring that products meet the requirements of quality and labelling regulations. This gives consumers greater confidence and reinforces the prestige of Iberian products in both the national and international markets.
In short, cooperatives not only support thousands of families in rural areas, but also act as the backbone of a production model that protects traditional know-how and ensures the future of the Iberian pig.
