The Iberian Pig in the Central Andes

Abstract

The Iberian pig is an ancient breed of domesticated swine with long legs and a narrow snout. Small and agile, it thrives despite minimal human support, feeding mainly on acorns. Its transfer to the New World after the great discoveries was highly successful even where acorns did not exist. In Ecuador, Peru and Bolivia, this breed still dominates the pig inventory, providing meat and lard to the rural population. In the highlands of these three countries it is sometimes fed, but has a more important role as an ambulatory refuse collector. In some forested zones at lower elevations, it still forages on nature. Replacement or crossbreeding with modern breeds compromises the ecological niche that this pig has held in peasant livelihoods.