The Iberian pork industry has managed to maintain its traditional essence while adapting to the demands of the 21st century. The combination of ancestral techniques with technological innovations has made it possible to improve the quality of the Iberian product, optimise production processes and guarantee the sustainability of the sector.
One of the most significant advances has been digital traceability. Thanks to smart labelling and blockchain systems, consumers can know the origin and production process of each piece of Iberian ham, ensuring the transparency and authenticity of the product. This technology also facilitates health control and the efficient management of Iberian production.
In the area of feeding, more precise strategies have been developed to optimise the diet of Iberian pigs. Although acorns are still fundamental in the feeding of pigs destined for the highest quality, advances in nutrition have made it possible to improve supplementary feeding in the different phases of growth, ensuring animal welfare and the quality of the final product.
Sustainability is another key pillar in the evolution of the sector. The management of dehesas has been modernised with environmental monitoring tools, which allow a more efficient use of natural resources and favour the regeneration of ecosystems. In addition, the reduction of environmental impact in the curing and sausage production processes has led to the adoption of renewable energies and more efficient drying and maturing techniques.
New technologies have also transformed the marketing of Iberian pork. Digitalisation has facilitated access to international markets through online sales platforms, allowing Iberian ham and other products to reach consumers all over the world without losing their artisanal essence.
The Iberian pork industry has been able to combine tradition with innovation, guaranteeing the quality and authenticity of its products, while moving towards a more sustainable and efficient future. This evolution allows the legacy of generations to live on and Iberian ham to continue to be a benchmark of excellence in world gastronomy.
