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The Iberian pig is characterized for its streaks,
streaks of fat and meat.
According to the experts, depending on the pigs upbringing
the streaks develop one way or the other.
For perfect streaks of fat and meat,
it's ideal they have a long and calm life
and that the pig doesn't suffer stress,
like hunger or thirst.
I tell my buyers, when things are really bad, like this year we've sold the pigs really cheap,
with the crisis, this and that, everything is cheap,
this year a told a buyer from Jerez, hey, let's see cousin
if raising an Iberian pig is a work of art, a work of art,
this isn't just any old thing. I don't just show up and give them food and that's it, this is a work of art
The pig needs pasture and the pasture needs the pig...so that they eat the acorns.
So the pigs usage is practically...it could be considered a natural usage
Furthermore it has something else, I've always said that pigs are ecological,
because it's the only animal that doesn't break trees, eat leaves or even eat stems
pigs eat the fruit that falls on the ground
But they don't damage trees or walk on them or even eat new stems like goats and cows do,
when a plant grows a new stern they (goats and cows) eat it, a pig eats what falls on the ground,
it's an animal that doesn't destroy pasture land, doesn't erode it, doesn't erode vegetation.
Before, the Iberian pig was essential,
that's why I say that the Iberian pig isn't a luxury item, it's not a luxury
because we don't associate the Iberian pig with cured ham, but with many more thing
with ham, bacon,
with ham, bacon,
chorizo, sausage, blood sausage,
lard, surrapa,
it forms an important part of the stew, we don't associate the Iberian pig with only cured ham.