Meat
Chato Murciano
A tier
Chato Murciano is the traditional flat-faced (“chato”) pig of the Murcia region in south-eastern Spain, a black or dark autochthonous breed once central to local fresh pork and cured products. Compact and early maturing, it yields flavourful, well-fattened meat suited to regional sausages, roasting, and short-to-medium cures rather than the extreme long hams of the western dehesa Iberian system. Near extinction after industrial white pigs took over Murcian production, the breed has been rebuilt through conservation programmes. Specialty butchers and regional quality schemes now promote Chato Murciano as a culinary emblem of Murcia with distinctive pork flavour and cultural value.
Also known as: Chato Murciano, Embutidos de Chato Murciano
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History
Flat-snouted dark pigs were established as the common farm pig of the Kingdom of Murcia.
Chato Murciano type was documented in local fairs as a distinct south-eastern Spanish landrace.
Import of lean commercial breeds rapidly displaced pure Chato Murciano herds.
Only a handful of pure animals remained, prompting emergency conservation by regional authorities.
A recovery herd book and breeding plan restored viable purebred Chato Murciano populations.
Regional branding returned Chato Murciano pork and embutidos to Murcian markets and restaurants.