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Pork in southeastern Spain has always been a useful resource for meeting the protein and energy needs of consumers. These areas have had problems when it comes to getting the supply of raw materials with which to fill the pot of households, especially due to water shortages, but have always had on hand some piece of fresh meat or sausage, canned, fresh or cured with which they have prepared dishes, snacks or light bites to deceive the appetite or the munchies.