The Spanish pork industry is a cornerstone of the nation’s agricultural sector, representing over 40% of final livestock production. It encompasses approximately 86,500 farms and 2,600 processors, with production primarily concentrated in Catalonia, Aragon, and Castile & Leon.
This is a staple meat here in Spain and is actually very affordable too.
Key Products and Breeds
We’ve covered plenty of dishes with pork, including tapas, Secreto Ibérico etc, but let’s look at the main types of pork, produced here in Spain.
Iberian Pork (Cerdo Ibérico)
Premium product from black Iberian pigs.
Mainly produced in western and southwestern Spain.
Famous for jamón ibérico, and other cured products.
Strict regulations on breeding and production methods.
Pigs often free-range and acorn-fed (bellota).
White Pork (Cerdo Blanco)
Main commercial production.
Primarily Large White and Landrace breeds.
Used for fresh meat, Chorizo & other sausages and processed products.
Intensive farming methods.
Higher production volumes.
If you get chance to take part in a tapas tour, you’ll often find dishes such as magra on the list of foods.
Production and Consumption
In 2022, Spain’s pork production was slightly below 5 million tons, with projections indicating a continued downward trend in 2023 and 2024. This decline is attributed to reduced exports to non-EU markets, notably China, increased production costs, and the implementation of new EU animal welfare regulations.
Domestic consumption of fresh pork in Spanish households amounted to over 423 million kilograms in 2023, surpassing volumes from previous years.
However, in 2022, fresh pork meat consumption declined by almost 11%, and pork product consumption decreased by nearly 9%, influenced by rising domestic pork prices and higher food inflation.
Exports
Spain stands as the third-largest pork producer globally and the second-largest exporter worldwide, leading within Europe.
In 2022, the pork sector’s exports exceeded €8 billion, underscoring its significant role in the global market.
However, challenges have emerged. In 2023, Spanish exports of pork meat and preparations to third countries decreased by 16%, primarily due to reduced demand from China.
Additionally, as Reuters reported China’s anti-dumping investigation into EU pork imports, initiated in response to EU tariffs on Chinese electric vehicles, poses potential risks to Spain’s pork industry, given that Spain supplied 22% of China’s imported pork in 2023, valued at €1.2 billion.
Economic Impact
The pork industry significantly contributes to Spain’s economy, accounting for 9.5% of the industrial GDP and generating over 415,000 jobs. It also plays a vital role in rural development, particularly in regions facing depopulation, by providing employment and supporting local economies.
Major Production Areas:
- Extremadura
- Known for Iberian pig farming
- Extensive dehesa landscape perfect for free-range farming
- Famous for premium black pig production
- High concentration of acorn-fed (bellota) pigs
- Large number of small, traditional farms
- Murcia
- Intensive white pig farming
- Modern industrial facilities
- Significant meat processing industry
- Strong export orientation
- Specialized in piglet production
- Castilla-La Mancha
- Mix of intensive and extensive farming
- Growing industrial pig sector
- Traditional family farms
- Developing processing infrastructure
- Strategic location near Madrid
- Andalucía
- Traditional Iberian pig farming in Sierra de Aracena
- Modern facilities in Málaga and Sevilla provinces
- Mix of intensive and extensive production
- Growing organic farming sector
- Important ham-curing facilities
- Galicia
- Specialized in small-scale farming
- Traditional Celtic pig breeds
- Growing industrial sector
- Focus on local market supply
- Famous for chorizo production
- Valencia Region
- Modern intensive farming
- Strong processing industry
- Export-oriented production
- Urban-proximity farming
- Integrated production systems
- Navarra
- High-tech farming facilities
- Focus on quality production
- Strong cooperative structure
- Integration with Basque market
- Modern processing plants
- Asturias
- Traditional small-scale farming
- Local breed preservation
- Mountain farming practices
- Artisanal production focus
- Strong local consumption
- Segovia (Castilla y León)
- Historical pig farming tradition
- Famous for cochinillo (suckling pig)
- Mix of traditional and modern farms
- Important processing center
- Strong tourism connection
- Salamanca
- Iberian pig production
- Traditional dehesa farming
- Important ham-curing industry
- Quality certification systems
- Historical farming practices
Emerging Areas:
- Cantabria
- Growing intensive farming sector
- Focus on sustainability
- New industrial facilities
- Local breed development
- Increasing production capacity
- La Rioja
- Developing pig farming sector
- Modern facilities
- Integration with wine industry
- Quality-focused production
- Growing processing capacity
6 Most Popular Cuts Of Spanish Pork
Secreto Ibérico: This is the prized cut from the shoulder, known for its intense marbling and melt-in-your-mouth tenderness. It’s often grilled or pan-fried and best enjoyed simply seasoned with salt and pepper.
Pluma Ibérica: This triangular-shaped cut, found near the shoulder blade, is another highly prized delicacy. It’s characterized by its intense flavor and tenderness, making it perfect for grilling or pan-frying.
Solomillo Ibérico: The tenderloin is a lean and flavorful cut, ideal for grilling, pan-frying, or roasting. It’s often served with simple accompaniments like roasted vegetables or a light sauce.
Costillas Ibéricos: These succulent ribs are perfect for slow cooking or grilling. The rich flavor of the Iberico pork combined with the smoky char of the grill creates an unforgettable dining experience.
Lomo Ibérico: This is the loin of the Iberian pig, a lean and flavorful cut that can be enjoyed fresh or cured. Fresh lomo can be grilled, pan-fried, or roasted, while cured lomo is often enjoyed thinly sliced as an appetizer.
Presa Ibérica: This cut comes from the shoulder area and is known for its intense flavor and marbling. It’s often grilled or pan-fried and served with simple accompaniments to allow the rich flavor of the pork to shine through.
As a meat eater, there’s nothing better on a summers evening than a plate of cold cuts, two or three different Spanish cheeses, almonds and bread to enjoy with a cold beer or wine.
