ALENTEJANO PORK ASSOCIATION
CERTIFIED PURE IBERIAN HOG
NORTH AMERICA
NEW JERSEY
Puro Alentejano Iberian
- ACPA US Nationwide Association based in New jersey of Puro Alentejano Iberian hogs seeks to respond to production and sector needs. As a mission, it has the conservation and genetic improvement of the Alentejano Pig, for which reason it cooperates with its members for the preservation & promotion of the breed in USA
Breed Standard
- Type:
Medium-small body, light skeleton, great rusticity and lively temperament.
Skin:
Black slate, with rare, fine bristles, black or red in color.
Head:
Long and thin, with a slightly accentuated frontonasal angle, small and thin ears, triangular in shape, directed forwards and with the tip slightly projected outwards.
Neck:
Medium length and muscular.
Stem:
Back-lumbar region slightly arched, croup long and oblique, belly sloping, thin tail with medium insertion and ending with a tuft of bristles.
Members:
Of medium length, slender and well-groomed, ending in small feet and hard nails.
Temper:
Agile and elastic.
Sexual characteristics:
Males with well-protruding and medium-sized testicles. Females with nipples no less than 5 on each side.
Puro Alentejano Iberian
- It is characterized by having short, thin and sparse bristles on the surface of the body. Thin, black skin. Morphologically, it has a head well proportioned to the development of the body, with a slightly pronounced fronto-nasal angle, medium-sized ears, directed almost horizontally forward or slightly drooping, but without making it difficult to see when grazing. Pronounced jowls, especially in fattening animals, with a proportionately developed abdomen, generally drooping, especially in finished (fattening) animals.
Alentejano Pork
The Puro Alentejano Pigs, being an indigenous breed, are animals extraordinarily well adapted to their natural habitat, the forest, managing to take advantage of the available natural resources and maximizing their yield. The life cycle of the Puro Alentejano iberian hog is essentially carried out in extensive production mode, with water, grass and acorns available. In phases of greater need for food, it is supplemented with cereals and vegetables, essentially. The finishing and fattening phase is carried out during the growing season, resulting in a distinct difference in intramuscular fat and meat quality.
Meat, sausages and ham are the main processed products of this breed . The production method, the diet, the breed are the main variables for differentiating the quality associated with these products.
the extensive
Inverse of intensive, extensive is a form of extensifying. It is directly related to the non-accelerated production process and in which production maximization is not sought, resorting to artificial means or others available to Man. It is synonymous with productions achieved in quite large areas, to the detriment of rapid and forced growth. The extensification of the Alentejano hogs is done on rods proudly raised in New Jersey farmland