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

几个世纪以来，伊比利亚半岛的当地社区一直用自然资源喂养伊比利亚猪，特别是德赫萨（地中海森林）的橡子。欧盟成立后，西班牙政府制定了一项名为“D. O. '（Denominacion de Origen）用于运输伊比利亚猪的产品，这些产品已在当地分销。鼓励个体、私营养猪场将生猪饲养管理和产品生产转移到大中型企业。另一方面，发展生态旅游或地方博物馆，并试图与传统的猪饲养系统和猪本身联系起来。猪在当地已不被视为一种文化资源，而是被当地人所驯养的动物。

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.