¿Sabes cuánto vive un cerdo ibérico? Etapas y formas de vida

The Iberian pig is a highly appreciated animal in Spanish gastronomy. Its meat is of high quality and is used to make products such as Iberian ham, chorizo, salchichón, and lomo.

But how long does an Iberian pig really live and what is its life like? In this post we will explore the different stages of the life of an Iberian pig and the factors that influence its longevity.

Life expectancy of the Iberian pig

The life expectancy of an Iberian pig varies depending on its purpose. Under natural conditions, an Iberian pig can live between 10 and 15 years. However, in commercial production, their life is shorter because they are raised for meat production.

Natural life cycle: 10 to 15 years.

Life cycle in commercial production: Varies depending on the type of product.

Life stages of the Iberian pig

The Iberian pig goes through several stages of rearing from birth to slaughter. These stages are crucial for its development and the quality of the meat.

Rearing phase of the Iberian pig

Piglet: The newborn Iberian pig is called a piglet. Piglets weigh between 700 and 1000 grams at birth. The mother's gestation lasts three months, three weeks and three days. Piglets are fed on mother's milk until they reach 20 or 23 kilos. Piglets can recognise their mother's voice 24 hours after birth.

Rearing phase of the Iberian pig

After weaning, pigs enter the rearing phase, where they learn to eat cereals and fibre-rich feed. The aim of this stage is to develop their muscle and bone structure. In this phase, the pig can weigh up to 30 kilos.

Marrano: From 23 to 58 kilos.

Primal: From 58 to 104 kilos. Pigs enter this stage at around 7 months and spend another 10 months before entering the montanera with more than 100 kilos of weight.

Fattening phase of the Iberian pig

This is the fattening period, prior to slaughter. The feed received at this stage will determine the name of the final product: fattening, field fattening or acorn-fed.

Acorn-fed pig: It is fattened with acorns to a minimum of 46 kg and is slaughtered at a minimum of 14 months.

Free-range pig: It is fed with natural feed and is raised outdoors for two months. It is slaughtered at a minimum of 12 months.

Fattening pig: It is fed with natural feed and is slaughtered at a minimum of 10 months.

Montanera phase

This is the final fattening phase, where the pig is fed with acorns in the pasture. At this stage, the pigs can recover approximately 50% of their final weight. The montanera usually begins in mid-October and ends in March. Iberian pigs eat between 8 and 10 kilos of acorns a day and drink about 50 litres of water.

Iberian pigs are very selective with acorns and only eat the inside of the fruit.

Factors that influence the longevity of the Iberian pig

Several factors can influence the life expectancy of an Iberian pig:

Food: A balanced and adequate diet is crucial. The Iberian pig's diet during the montanera, based on acorns, is a key factor in the quality of the meat.

Living conditions: Pigs that live in clean and stress-free environments tend to live longer. Iberian pigs live in pastures.

Health: Regular veterinary care is essential.

Genetics: The breed of the pig also influences its longevity. 100% Iberian pigs are slower to grow.

Curiosities about the Iberian pig

Iberian pigs have a very exquisite palate and are selective with acorns.

• They are a unique breed, the product of the crossbreeding of Phoenician pigs and wild boars.
• They live in the pastures of Andalusia, Extremadura and Castilla y León.
• They are very active and can walk up to 15 kilometres a day in search of food.
• They have a highly developed sense of smell that allows them to find buried food.
• They do not have sweat glands and roll around in the mud to regulate their temperature.
• They cannot bend their necks upwards.

The Iberian pig is a special animal, with a unique life and production cycle. Its breeding requires care and attention at each stage to ensure the quality of its products. Knowing its life stages and the factors that influence it allows us to appreciate this treasure of Spanish gastronomy even more.