According to British media on May 29, citing a Spanish pig breeding association, food experts predict that due to high temperature and dry weather, Iberian ham, known as Spain's "national treasure cuisine", will reduce production.
According to the British newspaper The Times, Spain slaughtered nearly 600,000 Iberian pigs this season, a year-on-year decrease of 12.6%. Iberian pork is the raw material for making Iberian ham . One month before slaughter is a critical period for the growth of Iberian pigs. During this period, each pig has to eat up to 12 kg of acorns, 5 kg of grass and other plants per day, and also drink 50 liters of water, which can fatten from 90 kg to 160 kg in a month.
The woodlands of De Essa, Spain, are an ideal environment for raising Iberian pigs. Spring rainfall is conducive to the growth of oak trees, which are the main food of Iberian pigs. Every October, the woodlands of De Essa are lush with more rainfall. Iberian pigs are stocked here at this time of year until they are slaughtered in March of the following year.
In recent years, Spain has experienced high temperatures and little rain. Last year was the hottest year in a century and one of the driest in decades, according to the Spanish National Meteorological Service. This year's situation is not optimistic, with the average daily temperature in Spain in April being 14.9 degrees Celsius, 3 degrees Celsius above the previous average.
Some Spanish ham producers said that if such weather continues, acorn production will be lower, which is not conducive to the growth of Iberian pigs, and the production of Spanish Iberian ham will decrease.
Source: CCTV Finance