Hostname: page-component-cd9895bd7-dzt6s Total loading time: 0 Render date: 2024-12-18T21:36:46.927Z Has data issue: false hasContentIssue false
  • English
  • Français

The Majorcan Black pig

Published online by Cambridge University Press:  01 August 2011

J. Jaume  and
L. Alfonso
J. Jaume
Affiliation:
Institut de Biologia Animal de Balears, S.A., 07630 Campos, Spain
L. Alfonso*
Affiliation:
Departamento de Producción Agraria, Universidad Pública de Navarra, 31006 Pamplona, Spain
*
* Correspondence and reprints
Get access

Summary

The Majorcan Black Pig is the only autochthonous pig breed from the island of Majorca (Spain). It is characterised by a medium size body (160 kg), slate-grey skin colour, and concave profile of the nose, large pendulous ears and tassels on the bottom neck. It is well adapted to the low-level breeding and feeding conditions of the traditional extensive management on the island. It is the base of some traditional high quality products such as the “sobrasada”, sort of red highly seasoned sausage that can be spread over bread, for which there is a good demand in the Spanish market. The Majorcan Black Pig breed played an important social and economic role until the 1960s, which then declined with the introduction of the intensive production systems and foreign breeds. The Majorcan Black Pig Association was founded in the early 1980s by a group of private farmers to recover and conserve the breed. Recently, this association has been officially recognised and the official Majorcan Black Pig Herd Book set up. At present, there are more than 600 animals registered.

Resumen

El Cerdo Negro de Mallorca es la única raza de cerdos autóctona de Mallorca (España). Se caracteriza por ser de tamaño medio (160 kg), color de la piel gris pizarra, perfil cóncavo del hocico, orejas grandes y caidas, y la presencia de mamellas en la base del cuello. Esta raza está bien adaptada a las condiciones pobres de cría y alimentación propias del manejo extensivo tradicional. Por otra parte, es la base de productos tradicionales de alta calidad como por ejemplo la “sobrasada”, muy apreciada en el mercado español. El Cerdo Negro de Mallorca jugó un importante papel social y económicoo hasta los años 60. Su declive se inició con la introducción de los sistemas intensivos de producción y las razas extranjeras. Al inicio de los años 80 se fundó la Asociación del Cerdo Negro de Mallorca con los objetivos fundamentales de recuperar y conservar la raza. Recientemente se ha reconocido oficialmente esta asociación y se ha puesto en marcha el Libro Genealógico de la raza. En este momento hay más de 600 animales registrados.

Keywords

Pig breedsMajorcan Black pigQuality pork products
Type
Research Articles
Information
Animal Genetic Resources/Resources génétiques animales/Recursos genéticos animales , Volume 27 , April 2000 , pp. 53 - 58
Copyright
Copyright © Food and Agriculture Organization of the United Nations 2000

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Dobao, M. T., Rodrigañez, L., Silio, L. & Toro, M.A.. 1988. Iberian pig production in Spain. Pig News and Information, Vol 9(3): 277–282.Google Scholar
Mora, J. & Palou, M.. 1993. Sobrassada de Porc Negre. Govern Balear. Conselleria d'Adricultura i Pesca, Palma de Mallorca, Spain, pp. 59.Google Scholar
Notter, D. R., Mariante da S, A.. & Sheng, Z.. 1994. Modern approaches to active conservation of domestic animal diversity. Proceedings of the 5th World Congress on Genetics Applied to Livestock Production, Guelph, Canada, Vol 21: 509–516.Google Scholar
Payeras, Ll. 1988. El Porc Mallorquí. In: “Els animals domèstics de raça autóctona de Mallorca”. PRAM, Palma de Mallorca, Spain, pp. 160.Google Scholar
Simon, D. L. & Buchenauer, D.. 1993. Genetic diversity of European livestock breeds. (EAAP Publication No. 66) Ed. Wageningen Pers, Wageningen, The Netherlands, pp. 581.Google Scholar
Torrens, A. 1947. El Cerdo Mallorquín. Proceedings of the First International Congress of Animal Production, Madrid, Spain. Cited in: Payeras 1988.Google Scholar