Wiki Spanish Food editorial department
In addition to ranking first in the Spanish food and beverage industry, with annual revenues in excess of 21 billion euros, Spain's meat sector is also a global leader in terms of quality, safety and traceability, since it rigorously complies with the European production model.
Spain's pork sector is an international frontrunner which takes special care of, and selects, the best raw materials with a view to providing quality feed to pigs, meeting every one of their nutritional needs during the various stages of growth.
Compliance with the regulation on animal welfare has been an indispensable priority for all farms, which helps maintain the animals in optimal health conditions. Animal health in Spain is a requirement for guaranteeing the safety of foods that reach the market every day, in turn safeguarding the health of consumers.
Loyal to the Mediterranean diet
In addition to quality controls, Spanish meat products are closely linked with the Mediterranean diet, which was declared Intangible Cultural Heritage by UNESCO and is extremely important for a producer country like Spain.
The production of a healthy herd is a non-negotiable condition in Spain's pork sector to be able to offer consumers foods of the highest quality which are safe and also perfectly traceable in every phase of production.
Guaranteeing the health of Spanish pigs provides added value which distinguishes meat and meat products made in Spain beyond our borders. Spain's meat industry is at the global forefront in terms of quality controls and its commitment to citizens. The sector uses cutting-edge technology to ensure that every product conforms to the highest quality and safety standards.
The Spanish pork industry uses one of the most rigorous control systems, through which the provenance of every cut of meat and the ingredients in every processed product can be traced to ensure that the foods produced comply with all safety guarantees.
Moreover, the wide variety of cuts of pork as well its versatility make the white pig an ally of any chef. Pork's aromas, flavors and textures make it an ideal ingredient in myriad recipes and traditional stews, and it has excellent, balanced nutritional characteristics.
Spain's meat sector carefully selects the raw material for the most popular cuts among consumers, such as loin, tenderloin, shoulder, rib, bacon and cheek. Moreover, meat products have become a necessary component in Mediterranean cooking, in both modern and traditional recipes.
Offal—tripe, kidneys, trotters, and ear—are used in, and add flavor to, traditional stews such as fabada and cocido (both bean-based dishes) and are part of Spain's current culinary scene. They are all very popular at present in many countries in Europe, Southeast Asia and South America, and they are also high-energy foods which are rich in vitamins and minerals.
In a more detailed analysis of these qualities, the meat industry highlights that pork is high in protein, which helps increase and maintain muscle mass and keeps bones strong.
Lean cuts of pork are low in saturated fats, and low consumption of such fats helps maintain cholesterol stable. It's also a source of B vitamins (B1, B3, B6 and B12) and potassium, phosphorus and zinc.
In short, pork and pork products made in Spain and consumed in line with recommendations are part of a healthy, balanced diet.