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The meat industry of Málaga, the motor of provincial development

The meat industry of Málaga, the motor of provincial development

Proteins of high biologic value that enrich our kitchen and traditions

Fresh meats of animal origin provide high protein value apart from B group vitamins, beign the source of iron, zinc, and phosphor. Moderate consumption of meat as of any product is a very interesting alternative in tasty, balanced, and healthy diet; our famous Mediterranean diet is an example of such diet. This product traditionally enriches the Málaga quisine and brings delicious recipies, dishes, and stews that show the culinary art that persists over generations.

The meat industry of Málaga has a long history and development all over the province being one of the major economic engines of our municipalities. There are numerous villages in Málaga with installed chicken, rabbit, and pig farms with the dominance of the last ones and which create many working places related to this type of meat and pork by-products.

In reference to the sheep and goat sector, Málaga is conceived as an enclave traditionally linked to the art of grazing  highlighting the breeding and conservation of the indigenous breed, Málaga goat, which in addition to being one of the most productive dairy breeds has meat of great nutritional qualities and unique savour that have favoured the recipies of Málaga suckling goat to be one of the most significant of our gastronomy.

From other side, the Málaga province has an important cold cuts tradition from the previous century and many villages have turned into the benchmarks in the elaboration of cold meats as pork sausages, black puddings, loin in lard,morcones or pepperoni making special Salchichón de Málaga, one of the most remarkable cold meat in Spain, with clearly differentiated characteristics that are revealed with its tender texture. The cold meats of Málaga: pork sausage, black pudding and other dried meats with tradition.

Nowadays, in the province, the important gastronomic meetings related to the cold meats of Málaga are held during the months where traditionally slaughterings take place that is between December and Februaryy and in the towns with a long tradition as Benaoján, Ardales, Colmenar, Riogordo, Cártama, Yunquera, Algatocín, Benarrabá, Cortes de la Frontera, Campillos or Cañete La Real, among others.

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