How did the introduction of dry pig feed alter traditional farming methods in Mallorca?

The introduction of dry pig feed in Mallorca significantly transformed traditional farming practices, particularly in the island's pig farming industry. Historically, pigs were raised on a diet that consisted mainly of kitchen scraps and locally foraged food, which promoted a free-range method of farming. This traditional system not only supported biodiversity but also helped maintain the unique flavors of the local black pig breed, known as "Porc Negre."

With the advent of dry pig feed, which included compounded grains and other processed ingredients, farmers shifted towards more intensive and controlled breeding practices. This change allowed for faster growth rates and increased meat production, aligning with modern market demands. Consequently, traditional farming methods that emphasized sustainability and animal welfare began to decline, leading to concerns about the loss of local heritage and animal quality.

Moreover, the reliance on dry feed resulted in a reduction in the amount of pastureland required for free-range pigs, impacting local ecosystems and agricultural diversity. While productivity increased, the shift also raised important questions about animal husbandry practices and their effects on the unique characteristics of the island’s pork products. Ultimately, the transition marked a significant economic shift for Mallorca, reflecting broader trends in agricultural modernization while posing challenges to the preservation of traditional methods and cultural identity.