How has the practice of pig farming evolved in Mallorca over the years?

Pig farming in Mallorca has a rich history that reflects both local traditions and evolving agricultural practices. Originally, pig farming was a subsistence activity, with farmers raising pigs for personal consumption and local trade. Historically, the black pig breed known as "Porc Negre" or "Mallorquín" was predominant, well-suited to the island’s climate and diet, which includes acorns and herbs found in the forests.

Over the years, with the rise of tourism and globalization, pig farming has undergone significant changes. Farmers have started to adopt modern techniques and improve breeding practices to enhance productivity and meat quality. Moreover, the demand for artisanal and high-quality products has led to the emergence of premium offerings derived from local breeds, like sobrassada, a traditional cured sausage made from this native pig.

In recent years, there has also been a growing emphasis on sustainable practices and animal welfare, reflecting a broader shift towards organic farming. Regenerative agriculture practices are being explored to ensure that pig farming can adapt to changing environmental conditions while maintaining the cultural heritage that it represents for the island. Overall, the evolution of pig farming in Mallorca showcases a balance between tradition and innovation, addressing both local and global market demands.