The Mallorca Black pig: Production system, conservation and breeding strategies
2008
Jaume, J., Institut Balear de Biologia Animal, Palma de Mallorca (Spain) | Gispert, M.; Oliver, M.A.; Fàbrega, E.; Trilla N.; Tibau J., Institut de Recerca i Tecnología Agroalimentaries, Monells (Spain)
From 1997, the "Mallorca Black pig" is recognised as an autochthonous endangered extensive pig breed by the Spanish Ministry of Agriculture, Fisheries and Food. In the present situation, close to 80 extensive farms with more than 1300 reproducers are recovered by the "Mallorca Black Pig Association". These animals are managed in extensive conditions and the feeding regime is based on pasture, cereals, legumes, figs, almonds, acorns and Mediterranean shrubs. A continuous evaluation of new reproducers (electronic identification, DNA traceability, reproductive and productive traits recording and morphological standard appraisal) and across farms genetic exchanges (via auction sales) are basic elements of the conservation and improvement programme set up by IBABSA and IRTA. Apart from the production of piglets for consumption at a low weight ("porcella"), growing animals are slaughtered at heavy weight (120-180 kg) and are used to obtain spiced typical sausages ("sobrasada"). Production, reproduction and carcass characteristics are under investigation to improve efficiency without a reduction on meat and traditional product quality
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