The Chato Murciano pig - Poto Remacha, Angel;Almela Veracruz, Laura;Peinado Ramón, Begoña
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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.

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Produktbeschreibung
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.
Autorenporträt
Ángel Poto Remacha. Dottore in medicina veterinariaProfessore di ricercaDipartimento di acquacoltura e tecnologia di produzione animaleIstituto murciano di ricerca e sviluppo agroalimentare (IMIDA)Sindaco s/n. Stazione di sericoltura. 30150 La Alberca Murcia