- Art of Charcuterie
The domestic pig (Sus scrofa domestica) derives from the European and Asian wild boar and it was probably domesticated in China more than 7,000 years ago.
The breeds currently farmed derive from the selection and often crossing of European and Far Eastern pig strains.
In recent years, many projects have been developed to recover native Italian breeds (Cinta Senese, Casertano Pigs, Black Sicilian Pig, Sardinian Pig, etc.); these projects often focus on the enhancement of typical local produce, but in terms of numbers they are insignificant for industrial production.
Some of the breeds used for industrial production are:
The best Italian pig, over 9 months old and weighing a minimum of 154 kg (up to 170 kg). In Italy, it outnumbers all other breeds, even in terms of purity; in particular it is used to sire or to be cross-bred (with Landrace and also Duroc boar).
The reason is that the quality of the meat is excellent: for use both fresh and for the processing industry, thanks to the correct ratio between the lean and fatty parts of the meat. This breed also has well shaped thighs of the right weight to make hams.
The Landrace Italiana is a breed with a very long harmonious body, of a good size with a solid yet not too heavy bone structure. It is bred and crossed with the Large White (Large White sow and Landrace boar) therefore it is very common and farmed intensively in northern Italy to produce the “Italian heavy pig”.