Meat
Celta
A tier
Celta (Porco Celta) is the native Celtic-type pig of Galicia in north-western Spain, a large, long-bodied, lop-eared breed adapted to Atlantic woodland and extensive farming. Meat is dark, aromatic, and well marbled relative to modern lean hybrids, excelling in traditional Galician roasting, lacón, chorizo, and other cured products from slow-grown animals. Nearly lost in the late twentieth century, Celta has been revived by Galician conservation and quality programmes. Outdoor rearing and local feed underpin its reputation as a regional specialty pork distinct from both industrial white pigs and south-western Iberian dehesa production.
Also known as: Porco Celta, Lacón and embutidos de Celta
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History
Celtic-type pigs of the north-west Iberian Atlantic fringe formed early local landraces in Galicia.
Large lop-eared Galician pigs supplied farm households with fresh pork, lacón, and preserved meats.
Commercial white breeds displaced Celta pigs across most Galician farms.
Remaining Celta animals were identified as critically endangered autochthonous stock.
An official recovery programme and herd book relaunched pure Porco Celta breeding in Galicia.
Protected and regional quality marks expanded market access for Celta fresh pork and charcuterie.