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Porcino Guía Práctica

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Porcino Guía Práctica maquetacion capitulo 1 PORCINO_Maquetación 1 25/05/12 09:55 Página 1 Porcino Guía práctica “Oh gentil cerdo mío, cerdo de bien, entre todos los animales superlativo. Sujeto querido de almuerzos y cenas, tus productos sacian a los vivos. Tú no tienes nada de malo. De la cabeza a los pies, la sangre, incluso la piel, dan alimento de todas las formas que se puede.” Antón Francesco Grazzini (“El Lasca”) maquetacion capitulo 1 PORCINO_Maquetación 1 04/06/12 15:33 Página 2 Porcino. Guía práctica 1ª edición: Junio 2012 © José Luis Illescas, Susana Ferrer y Olga Bacho © Mercasa EDITA: Mercasa Paseo de La Habana, 180. 28036 Madrid www.mercasa.es DIRECTOR DE EDICIÓN: Ángel Juste Mata FOTOGRAFÍAS: Joaquín Terán DISEÑO Y MAQUETACIÓN: QAR Comunicación, S.A. C/ Los Madrazo, 24, Bajo Dcha. 28014 Madrid IMPRESIÓN: Gráficas Jomagar C/ Moraleja de Enmedio, 16. Polígono Industrial nº 1. 28938 Móstoles (Madrid) DISTRIBUIDORA: Ediciones Mundi-Prensa. Avda. Filipinas, 50, bajo-puerta A. 28003 Madrid (España). Tel. (+34) 902 995 240. [email protected] ISBN: 978-84-615-9185-5 DEPÓSITO LEGAL: M-21525-2012 ESTE LIBRO ESTÁ EDITADO POR MERCASA CON LA COLABORACIÓN DEL MINISTERIO DE AGRICULTURA, ALIMENTACIÓN Y MEDIO AMBIENTE maquetacion capitulo 1 PORCINO_Maquetación 1 25/05/12 09:55 Página 3 Colaboraciones y agradecimientos Una obra no es producto de quienes directamente aparecen como autores, también es tributaria de otras personas, las cuales han colaborado en que pueda ver la luz. Los autores y la empresa editora, Mercasa, agradecen la colaboración y apoyo recibido de los siguientes profesionales y técnicos: – Alonso Gómez, José (Hermanos Alonso de Guijuelo, S.L. Salamanca). – Aquerreta Apesteguía, Yolanda (Pamplonica, S.L. –elaborados cárnicos–. Beriáin. Navarra). – Benito Rodríguez, F. Javier (Fran Rodel, S.L. Fábrica de embutidos y jamones ibéricos). – Blasco Herranz, Raquel (Matadero Mercavalencia, S.A. Valencia). – Calixto Herrera, Ileana Z. (Certicar–Certificadora de Productos Cárnicos–. Madrid). – Calonge, Ángel (Arento, S.L. Sala Despiece e Industrias Cárnicas. Planta Zaragoza. Mercazaragoza). – Cañete Soto, Almudena (“Flor Sierra de Aracena”. Industrias Reunidas Jabugo, S.A. El Repilao. Jabugo. Huelva). – Cárdeno Chaparro, Francisco Manuel y Valiente, Francisco (Hermanos Cárdeno, S.L. Cumbres Mayores. Huelva). – Cardoso Vázquez, Juan José (“Flor Sierra de Aracena”. Industrias Reunidas Jabugo, S.A. El Repilao. Jabugo. Huelva). – Chulvi Sauri, Francisco (Administración Matadero Mercavalencia. Valencia). – Díaz de Ulzurrun, Javier (Granja de ciclo cerrado. Lezáun. Navarra). – Díaz Yubero, Miguel Ángel (Covap. Pozoblanco. Córdoba). – Dolado Bonilla, Chelo (INTIA Reyno Gourmet. Villava. Navarra). – Esteban Martínez, Antonio y Francisco (Finca “Los Leales”. Huelva). – Ezcurra Zarraluqui, Carolina (Pamplonica, S.L. –elaborados cárnicos–. Beriáin. Navarra). – Fayos Iborra, Félix (Embutidos Industrias Estévez, S.A. Torrejón de Ardoz. Madrid). – Ganuza, Javier (Granja de Precebo. Los Arcos. Navarra). – González Ruiz, Pablo (Mercados. Mercazaragoza. Zaragoza). – Jaúregui Garro, José Ignacio (Maskarada. Lecumberri. Navarra). – Jiménez Jiménez, José María (Productos Cárnicos Brisa, S.L. Guijuelo. Salamanca). – Jiménez, Miguel (Granja de Precebo y Cebo. Sesma. Navarra). – Jódar Pallarés, Juan (“La Comarca”, Grupo Alimentario de Lorca, S.L. Lorca. Murcia). – Lecumberri de Castro, Cristina (INTIA Reyno Gourmet. Villava. Navarra). – Lumbreras Iñigo, Jesús (INTIA-ITG Ganadero. Estella. Navarra). – Maestro Marcos, Isabel (Productos Cárnicos Brisa, S.L. Guijuelo. Salamanca). – Martí Esteve, Cipriano (Matadero Mercavalencia. Valencia). – Martín Aguado, Miguel Ángel (Embutidos Industrias Estévez, S.A. Torrejón de Ardoz. Madrid). – Martín Mediero, Juan (Producción Matadero Mercavalencia. Valencia). maquetacion capitulo 1 PORCINO_Maquetación 1 25/05/12 09:55 Página 4 – Martín Mendiburu, Francisco (INTIA-ITG Ganadero. Santesteban. Navarra). – Martínez, José Vicente (Producción Matadero Mercavalencia. Valencia). – Mendioroz, Iñaki (Prodecasa. Asociación para la Promoción y Defensa de la Calidad y Seguridad Alimentarias. Navarra). – Mercader Silvestre, Enrique (Producción Matadero Mercavalencia. Valencia). – Monreal Zudaire, Jesús (Arento, S.L. Sala Despiece e Industrias Cárnicas. Planta Zaragoza. Mercazaragoza). – Mora García, Begoña (Arento, S.L. Sala Despiece e Industrias Cárnicas. Planta Zaragoza. Mercazaragoza). – Moreno Toril, Bartolomé (Covap. Pozoblanco. Córdoba). – Morrás, Jesús Mª (Granja de Cebo. Sesma. Navarra). – Moya Agudo, José (Cedecarne –Confederación Española de Detallistas de la Carne–. Madrid). – Nasarre Añaños, Carlos (Matadero Mercazaragoza. Zaragoza). – Pérez Aparicio, Manuel C. (“La Comarca”, Grupo Alimentario de Lorca, S.L. Lorca. Murcia). – Reverte Navarro, José (ganadero especializado en la crianza del cerdo chato murciano). – Rodríguez Hernández, José Luis (Manuel Ángel Rodríguez, S.L. Productos de artesanía. Guijuelo. Salamanca). – Rodríguez, Manuel Ángel (Manuel Ángel Rodríguez, S.L. Productos de artesanía. Guijuelo. Salamanca). – Salvador y Rafael Velázquez (explotación y fábrica Hermanos Velázquez. Jabugo. Aroche. Huelva). – Salvo Tambo, Joaquín (Asociación Española de Lonjas y Mercados en Origen. Lonja del Ebro. Zaragoza). – Sánchez García, Jesús Ángel (Leoncio Embutidos Ibéricos. Guijuelo. Salamanca). – Sánchez Ruiz, María (Cedecarne –Confederación Española de Detallistas de la Carne–. Madrid). – Sanz Pereda, Raúl (Covap. Pozoblanco. Córdoba). – SAT Urra –Hermanos Urra– (granja de madres. Zurucuain. Navarra). – Serrano, Beatriz (Arento, S.L. Sala Despiece e Industrias Cárnicas. Planta Zaragoza. Mercazaragoza). – Soriano López, Almudena (Fedecarne –Federación Madrileña de Detallistas de la Carne–. Madrid). – Sureda Martínez, Ignacio (Sala Despiece Mercavalencia. Valencia). – Tejero de Pablos, Juan Carlos (Domingo del Palacio, S.A. –Dompal–. Alcobendas. Madrid. Fundación del “Jamón Serrano”). – Vicente Serrano, Alberto (Matadero Mercazaragoza. Zaragoza). Un agradecimiento especial a las empresas: – Accademia del Gusto de Nicoletta Negrini (Primera escuela de cocina italiana de Madrid). – Fass S.A., especialidades alemanas. – El Corte Inglés. – Alcampo. maquetacion capitulo 1 PORCINO_Maquetación 1 25/05/12 09:55 Página 5 Presentación La colección de guías prácticas sectoriales que viene editando Mercasa durante los últimos años ha tenido una gran aceptación, como se ha demostrado con la difusión alcanzada por las guías de frutas y hortalizas, pescados y mariscos, y vacuno. Una colección a la que ahora se incorpora la Guía Práctica del Porcino, que analiza todos los aspectos relacionados con todas las fases de la cadena del porcino, desde las razas y las cabañas ganaderas hasta el consumo. El porcino se caracteriza por ser una de las producciones más relevantes de la ganadería a nivel mundial, con un máximo aprovechamiento de los animales tras el sacrificio y una oferta de productos muy variada, tanto en fresco como en transformado, que en el caso de España tiene además el comple- mento de excelencia superior que aporta la raza del porcino ibérico. Con esta Guía Práctica del Porcino, Mercasa reafirma su vocación de servicio público y de divulgación del conocimiento. El contenido y la presentación de la guía se han realizado con criterios docentes, in- cluyendo, entre otros aspectos, un exhaustivo detalle respecto al hábitat de vida de los animales, razas, variedades, cadena de producción y categorías comerciales, junto a información sobre producción, co- mercialización y consumo, además de otros aspectos como los sanitarios, los de calidad o los nutricionales. Se incluyen, asimismo, referencias culturales y gastronómicas, un anexo con las principales reglamen- taciones que afectan al sector, y la relación de todas las denominaciones de origen, las indicaciones geo gráficas protegidas y las marcas de calidad de aquellos derivados del porcino que tienen calidad di- ferenciada. Con todo ello se conforma una visión capaz de conjugar en el mismo análisis cuál es el escenario en el que se desarrolla la producción y la transformación del porcino con las preocupaciones dietéticas del consumidor, las de seguridad alimentaria o, lo que es lo mismo, el complejo entramado de procesos que se suceden desde la granja a la mesa y que influyen poderosamente sobre lo que compramos y consu- mimos. Todo desde un lenguaje ameno para intentar hacer de la obra una herramienta accesible y de utilidad para todos. Sin olvidar en esta presentación el agradecimiento al apoyo recibido para elaborar esta guía del porcino desde el Ministerio de Agricultura, Alimentación y Medio Ambiente, y de numerosas instituciones y em- presas. Además de felicitar a los autores de la guía, técnicos de Mercasa comprometidos con su trabajo, a cuya dedicación e interés debemos, en última instancia, la obra que ponemos a disposición de la so- ciedad. EDUARDO AMEIJIDE Y MONTENEGRO PRESIDENTE DE MERCASA maquetacion capitulo 1 PORCINO_Maquetación 1 25/05/12 09:55 Página 6 maquetacion capitulo 1 PORCINO_Maquetación 1 25/05/12 09:55 Página 7 Índice Pasado y presente de una joya de nuestra gastronomía La historia ................................................................................................................................. 11 El cerdo en la economía española ............................................................................................. 12 El cochinillo .............................................................................................................................
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