The pig first evolved in Asia around two and one half million years ago before extending its habitat north into Russia and Japan and west into India, Mongolia, Central Asia, Iran, Iraq, Turkey, and eventually into Europe. Continue reading
While in the 2009-2010 campaign about 620,000 pigs were certified as Acorn Iberian ones, this campaign has fallen below 500,000 heads. Continue reading
New techniques in high-throughput sequencing have allow to sequence and analyse by 1% of the total genome of an Iberian pig. Continue reading
The University of Salamanca and D.O.P Guijuelo study how to differentiate the Iberian ham with the Carbon 13 test.
In 2010, Iberian ham prices have sharply decreased by 50% for Iberian bait hams and about 30% for Iberian acorn hams due to the need to sell the reserves and the lack of liquidity in the sector; although there is an upward trend in 2011. Continue reading
Iberian ham consumption contributes to 45 percent of the recommended iron quantity for the Spanish male population, and 23 percent for the female one, with higher metabolic needs, according to a study made by the Meat Technology Centre and the University of Granada. Continue reading
The Black Iberian Pig, also known in Portugal as Alentejano Pig, is a breed, Mediterraneus, of the domestic pig (Sus scrofa domesticus) that is indigenous to the Mediterranean area. The Iberian pig, whose unique origin can be traced back to ancient times, is found in herds clustered in the central and southern territory of the Iberian Peninsula. Continue reading