Publication: Patrimonio cultural y turismo en torno al cerdo ibérico en Salamanca
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Date
2019
Authors
Hortelano Mínguez, Luis Alfonso ; Azofra Agustín, Eduardo ; Martín Jiménez, María Isabel ; Izquierdo Misiego, José Ignacio
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Publisher
Murcia: Servicio de publicaciones de la Universidad de Murcia
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DOI
http://dx.doi.org/10.6018/turismo.44.404811
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info:eu-repo/semantics/article
Description
Abstract
Se analizan los vínculos del territorio con el Patrimonio Cultural generados a partir de la cría del cerdo ibérico, en un sistema agroecológico adaptado a las condiciones del medio natural conocido como monte hueco o dehesa, y de la elaboración de embutidos (en con-creto el chorizo ibérico) a partir de la sabiduría popular. Este proceso, asentado en un largo devenir histórico de construcción de un paisaje agrosilvopastoril adecuado para una gestión sostenible del territorio, donde el cerdo ibérico juega un papel preponderante, y en las claves culturales transmitidas de generación en generación del modo de hacer embutidos derivados del cochino ibérico. Este modo de vida ha sido plasmado en pinturas, fotografías, folklore y textos literarios que demuestran las estrechas relaciones de las gentes salmantinas con su territorio, paisaje y costumbres y su valoración como recurso turístico-gastronómico.
ABSTRACT: Based on the breeding of Iberian hog in the Province of Salamanca, the relations between the territory and cultural heritage are analysed. Breeding conditions are well-adapted to the local ecosystem of pastureland with holm oaks, known as monte hueco or dehesa. Meat pro-cessing, for example the production of Iberian chorizo, is based on folk knowledge. The long historical past of pig rearing is embedded in a sustainable agro-sylvo-pastoral landscape and in a local culture related to the production of ham and sausages. This way of life is reflected in paintings, photographs, folklore and literary texts, which show the intense relationship of the people of Salamanca with their territory, landscape and traditions, as well as its asset as a touristic -gastronomic resource.
ABSTRACT: Based on the breeding of Iberian hog in the Province of Salamanca, the relations between the territory and cultural heritage are analysed. Breeding conditions are well-adapted to the local ecosystem of pastureland with holm oaks, known as monte hueco or dehesa. Meat pro-cessing, for example the production of Iberian chorizo, is based on folk knowledge. The long historical past of pig rearing is embedded in a sustainable agro-sylvo-pastoral landscape and in a local culture related to the production of ham and sausages. This way of life is reflected in paintings, photographs, folklore and literary texts, which show the intense relationship of the people of Salamanca with their territory, landscape and traditions, as well as its asset as a touristic -gastronomic resource.
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Turismo , Patrimonio territorial , Dehesa , Gastronomía , Cerdo ibérico , Salamanca , Tourism , Cultural heritage , Dehesa , Gastronomy , Iberian pig , Salamanca
Citation
Cuadernos de turismo, nº 44 (2019)
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