The Iberian Pig : An Anthropological Approach to Pig-feeding Systems and the Process of Creating a New Local Brand in the Iberian Peninsula.

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Local community in Iberian Peninsula has continued feed Iberian pig with the natural resources, especially acorn in Dehesa(Mediterranean woods) during centuries. After the establishment of EU, Spain government made a plan design called 'D. O.'(Denominacion de Origen) for transporting the products from Iberian pig, which have been distributed in the local areas. It encouraged the shifting of feeding management of pigs and producing of products from private or individual farms to the middle or large-scale enterprises. On the other hand, ecotourism or local museums were developed and they tried to linking with the traditional feeding system of pigs and pig itself. Local community has recognized the pig not as a kind of cultural resource in the local area, which had been their domesticated animal.