7th international symposium on the mediterranean pig

In global terms, pork is the most consumed meat in the world, its production having increased in recent decades. This growth has been fuelled by the development of an intensive system of production, as a result of the selection and improvement of more prolific and high meat producing pig breeds and hybrids, as well as advances in nutrition, handling, health, equipments and management. The development of these intensive pork systems of production has caused the complete or partial disappearance of the less productive genotypes which were closely linked to agricultural and forest environments, seriously deteriorating the socio-economic fabric in their traditional areas of production.

However, this deterioration has been slowed down by the maintenance of an extensive pork production system, which has two important components: The quality of meat products and the direct use of natural resources.

In terms of the first component, Mediterranean pork products (hams, shoulders, cold meat products and sausages, pâtés, etc.) are famous for their quality, and some of them are considered to be culinary “jewels”, emblematic of regions, towns or companies.

The other key component of extensive production is its environmental scenary, which accounts for the quality of the meats, because the pigs graze on pastures and eat fruits in woodland s. It also plays an important role in maintaining the balance of these agro-silvo-pastoral ecosystems. Moreover, this symbiosis between pigs and woodland increases the value of these areas and it is a crucial factor for the consolidation of local populations and for the development of rural areas that would, otherwise, have become depopulated.

These extensive pork production systems in the Mediterranean are a possible alternative to intensive farming, because they help to protect the environment, make use of natural resources, avoid dependence on imported raw materials and also because they do not generate products with surpluses in the EC.

Having into account former considerations, few studies have specifically examined aspects such as genetics, food, handling, health, processing, traceability and quality controls in relation to these products or to the socio-economic aspects associated with extensive pork production systems. Although some technical-scientific events have addressed these aspects monographically, they tend not to analyse the sector as a whole and they normally lack an international focus. As a result, technical staff and researchers from different countries in the Mediterranean basin believe that regular meetings must be held to exchange experiences, projects and works, and thus satisfy the needs for the development and improvement of these production systems, making them more efficient while maintaining the quality of their products and their environment and; thus fostering the economic and social development of the communities in which these they are established.