CME Import-Export , Promotional File "El Madroñito"

dates, thereby reducing the costs of production and the selling price to the public.
Undoubtedly the Iberian suckling pig is a "delicatessen" that consumers from anywhere
can taste without having to travel to the traditional production areas of this Iberian pig
breed. The varied recipes from each area will provide a different gastronomic nuance to
each culinary presentation of this product on the table.

The suckling pig.
A suckling pig is a young piglet under 10 kg, which is fed on its mother's milk. It is
slaughtered at about six weeks of age, and is cooked whole.
In Spanish cuisine, the suckling pig is a very common dish called «cochinillo asado» or
«tostón», it is traditionally roasted on a spit, or in the oven in an earthenware dish, so as
to get a very tender meat and a crispy skin.

The Iberian pig.
The Iberian black pig is a hardy breed of the south of the Iberian Peninsula that stands
out from the industrial crossbreeding. Close to extinction in 1960 because of the
massive introduction of more productive modern breeds, the black Iberian pig has
reappeared in the last years to meet the demand for high quality meat. Iberian pigs are
slaughtered at the age of 14 months (between 140-180 kg), just in contrast to industrial
white pigs that are slaughtered at about 5 to 6 months of age (between 75-100 kg). The
animals come from small farms where pigs are reared in large buildings and in the
«Dehesa», which is an ecosystem made up of oaks and pastures in the south of the
Iberian peninsula (Salamanca, Extremadura, Andalusia ...). A selection of meat cuts
from Iberian pigs fed on cereals and acorns −cuts that are sold frozen or fresh− are the
famous «PLUMA» These meat cuts have a unique nutty taste that has to do with their
unsaturated fatty acids.
This exceptional breed has a great capacity for storing fat under the skin and in
between the muscular fibers. This fat is visible in the form of white threads that make
meat look like «marble».
This meat comes from the same pigs that are used to produce the famous Iberian ham
«Bellota» or «Cebo», commonly called «Pata Negra».
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Some graphic examples of recipes
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