C 138/20
EN
Official Journal of the European Union
21.4.2023
Furthermore, in 2015 the Livestock Production Technology Unit (part of the Aragon Agri-Food Research and Technology Centre or CITA as per its Spanish acronym) published the results of a research project entitled Effect of diet, packaging and exposure time on visual appraisal and intention to purchase 'Cerdo de Teruel' PGI pork (Panea, B. et al, 2015).
Notable among the conclusions of this research is the finding that the control group – 'Cerdo de Teruel' pork from pigs fed their usual diet – scored higher than the other groups, in which the animals were given different types of feed.
In 2016 CITA researchers conducted a project, within the framework of the Teruel Investment Fund, entitled Health management, production and marketing alternatives for 'Cerdo de Teruel' pork: a proposal for sustainability (Panea, B. et al., 2016).
Since then, further research has been carried out with CITA involvement and presented to programmes co-financed by the European Regional Development Fund: Healthy sausages made from pork from Teruel: Reduced content of saturated fat and salt (Panea, B. et al., 2019).
’Cerdo de Teruel' also features in a quite different sort of publication, with a large audience and widespread recognition, namely literature.
One particular example is a chapter of the novel Animales urbanos [Urban Animals] (Leiz, K. 2018) entitled Del cerdo de Teruel y del amor [Of 'Cerdo de Teruel' and of love].
Alongside tradition and the scientific and information publications backing it up, the reputation of 'Cerdo de Teruel' is further demonstrated by its recognition on the market.
'Cerdo de Teruel' is the name used by producers and sellers to refer to this highly sought-after meat, and it is in common use on the market and at hypermarkets and butchers’ shops all over Spain.
Dishes made with 'Cerdo de Teruel' are also a permanent fixture on restaurant menus throughout the country.
Furthermore, recipes using 'Cerdo de Teruel' can be found on respected digital platforms.
One example is a recipe for ’Cerdo de Teruel' pork tenderloin with prunes and pine nuts from El Gran Libro de la Cocina Aragonesa [The Big Aragonese Cookbook] (Aneto Publicaciones, SL, 2011), posted in the food and drink section of RedAragón, an internet portal for the region of Aragon.
Chefs have also shared recipes such as ’Cerdo de Teruel' pork secreto with aubergine and white chocolate sauce (on an Aragon food promotion website called Comparte el Secreto.
Aragón, alimentos nobles [Share the Secret: Aragón, noble dishes]) and Altamiras-inspired 'Cerdo de Teruel' pork cheeks ['Altamiras-inspired' being a reference to the 18th-century friar and chef Juan Altamiras] (food and drink section of the Heraldo newspaper).
This singling-out of 'Cerdo de Teruel' is also echoed in the media: — The good-quality diet fed to the pigs used to make the 'Jamón de Teruel' Designation of Origin results not only in exquisite hams but also in top-quality fresh meat, dark pink in colour, with a delicate flavour and a tender and particularly succulent consistency (2011, Indisa; 2014, A la carta para dos, [Table for two à la carte]); — Quality, production and marketing of Teruel pork (2016, 'Aragón hoy' ['Aragon today']).
’Cerdo de Teruel'‘s noble reputation has led to it being spotlighted in many events over the years.
On a number of occasions 'Cerdo de Teruel' has played a major role in the Teruel Gusto Mudéjar [Mudejar flavours] cookery contest, which has been taking place since 2006 and features as its main activity a national competition focusing on cooking with a “Mudejar flavour”.
The recipe that professional chefs and rising stars of gastronomy were challenged with reinterpreting at the sixth edition of this culinary event was 'Cerdo de Teruel'-stuffed Cella potatoes with Périgord black truffle (Tuber melanosporum).
2012 saw the first edition the Jornada Gastronómica de Cerdo de Teruel, a festival of 'Cerdo de Teruel' involving more than 40 establishments in Teruel province.
The event’s motto was A new look at pork.
Other ways of enjoying the journey and more....
In 2020, 'Cerdo de Teruel' was involved in the international 'Madrid Fusión' fair as a quality scheme: ’Cerdo de Teruel' pork at the Madrid Fusión food and drink fair (La Comarca newspaper).
All of this – and in particular the desire to safeguard a product with strong local associations – led the producers to set up the 'Cerdo de Teruel' Producers’ Association with the aim of safeguarding the product’s reputation, ensure that consumers are properly informed and manage 'Cerdo de Teruel' pork production.