Euskal Txerria

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The Euskal Txerria or Basque, is a breed of pig native to the Basque Country.

What is today called the Basque pig is one of several historical breeds or breed types kept by Basque peoples, and it was consolidated under the name only in the 1920s. [1] Though they were relatively common in the early 20th century, Basque pigs had nearly disappeared by 1981, [1] with fewer than 100 breeding sows left. [2]

Today, the breed is preserved by small farmers in Basque Country who are dedicated to traditional Basque foods. [3] [4] Basque pigs grow more slowly and develop more fat than modern breeds like the Large White, [5] [6] making them less well-suited to intensive commercial meat production, but they are marvelous to make high quality products. Basque sows have smallish litters of about nine young, but have a strong maternal instinct and are good mothers. [1]

References

  1. 1 2 3 Mariano Gómez Fernández (2003). The conservation programme for basque pig breeds. Archivos de Zootecnia. 52 (198): 231–235. ISSN   0004-0592.
  2. ↑ Gerald Hirigoyen; Cameron Hirigoyen (21 April 1999), The Basque Kitchen: Tempting Food from the Pyrenees , HarperCollins, p.  17, ISBN   9780067574614
  3. ↑ Roberto Rubino (30 January 2006), Livestock Farming Systems: Product Quality Based on Local Resources Leading to Improved Sustainability, Wageningen Academic Pub, pp. 177–182, ISBN   9789076998633
  4. ↑ Pietrasik, Andy (July 3, 2010), "A Basque banquet", The Guardian
  5. ↑ "Txerrikia Basque pig", The Ark of Taste , Slow Food Foundation
  6. ↑ Alfonso, L., Subcutaneous Fat and Loin Development in the Basque Black Pied Pig Breed (PDF), U.P.N.A. Departamento de Producción Agraria
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