PRODUCTION The breed of the Iberian Pig (Sus scrofa domesticus L.) is partly fed with acorns while freely ranging under sparse oak forests; the meat is traditionally processed by salting and drying.
RENOWNED QUALITY Iberian pig meat is very renowned for the production of very tasty and expensive prime-quality ham.
MEDITERRANEAN AREA INVOLVED The southern part of Portugal and Spain.
ECOLOGICAL IMPACT The sparse oak forests (“montado” in Portuguese or “dehesa" in Spanish) of Quercus suber and Quercus ilex are high nature value farmlands that include environmental and landscape unique values
SOCIAL IMPACT The traditional cattle breeding system sustains the economy of poorly-populated areas, both by the cattle and by the sustainable use of oak products, such as cork and acorns.
RENOWNED QUALITY Iberian pig meat is very renowned for the production of very tasty and expensive prime-quality ham.
MEDITERRANEAN AREA INVOLVED The southern part of Portugal and Spain.
ECOLOGICAL IMPACT The sparse oak forests (“montado” in Portuguese or “dehesa" in Spanish) of Quercus suber and Quercus ilex are high nature value farmlands that include environmental and landscape unique values
SOCIAL IMPACT The traditional cattle breeding system sustains the economy of poorly-populated areas, both by the cattle and by the sustainable use of oak products, such as cork and acorns.
REALMed, Pursuing authenticity and valorization of Mediterranean traditional products, is a project funded by ARIMNet2 (2014-2017), an ERA-NET coordinated by INRA (France) and funded under the European Union’s Seventh Framework Programme for research, technological development and demonstration under grant agreement no. 618127.
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