Region
Dehesa is one of the best examples of sustainable integration between the natural environment and human activity, the result of centuries of respectful exploitation of a natural forest cleared for pasture. This natural forest Mediterranean evergreen plant species (oak, oak, etc.) Sits on a depleted soil formed from Paleozoic geological substrate, and has a very diverse natural fauna (lynx, predators, herbivores, etc.)..
The traditional farm Dehesa has its origins in the Middle Ages, when the area was heavily hit by the wars with Portugal, was repopulated by people coming from Asturias and León, north of Spain. The natural forest was cleared of scrub, clearing large areas for grazing in order to preserve the trees of larger size. The area was adapted, therefore, for extensive livestock farming, then introducing different species indigenous to the Iberian Peninsula (Iberian pig, retinta cow, merino sheep and mountain goat). The pig farm has been coupled with rainfed agriculture, where the terrain allowed (grapes, cereal, flax, brown, olive) and, abundant water for the garden. But the Dehesa offered many more natural resources: hunting, honey, mushrooms, timber, medicinal and aromatic plants, etc.
Dehesa, communally farmed, was privatized in the nineteenth century with the confiscations. Nowadays, after the crisis of the 60s of the twentieth century in many areas repopulated with pine or eucalyptus, the traditional uses of the Dehesa recovering in particular the Iberian pig, which has been favored by the declaration as a Natural Park and Biosphere Reserve.
Indeed, at present, breeding of Iberian and traditional activities connected with the exploitation of this resource are the most representative and dynamic Dehesa. The world surrounding the Iberian pig in the Sierra goes beyond a simple matter density. Around this animal turns a whole way of understanding life, a specific vocabulary, some offices, parties, etc., Which give a strong character to the whole region, and probably dates back to the arrival of settlers Castilian-Leonese in the thirteenth century, as the civil court to testify Montánchez of 1236.
The Iberian pig is a slow-growing native species adapted to the habitat and open stands of oaks with little grass. His breeding is slow and laborious and starts from the time the piglets away from the mother at 45 days old when they have a weight of one "arroba" (11'5 kg.).
After a period of care ends at weaning and when they weigh three cwt, begins the rearing period, during which the animal develops your muscles and skeleton and is castrated, still perform the task gelder professionals.
After reaching a weight of up to 9 "arrobas", begins the open range, or manner of traditional fattening, using food resources of Dehesa. At this stage of the breeding (November to February) is the crucial role of the swineherd, traditionally responsible for conducting professional herds of pigs per la Dehesa zurriaguera provided with a (long pole with a rope tied to one end) to bring down the acorns of the oaks and cork oaks and provide natural food of the pig.
Montanera already underway in December, owners meet to discuss or sell their herds. Later, if fattening is over, set a day to make weight, an event that in many places is still a party. The men arrive in the morning to the place of weighing, where they were treated to drinks and sweets for the hosts. To carry the weight they used the Roman. Some weighed, others pointed exercising weight and other witnesses or companions of both the buyer and seller. To entertain people who came together to help the soup was produced weight in weight, very consistent broth made with many different meats (goat, chicken, turkey, etc..) And served in bowls where everyone ate together, accompanied by slices bread, egg and mint.
The meal of soup weight puts an end to the breeding of pigs, which, hence, will be transported to the slaughterhouse on a very festive work environment.
