- The area of production of the pigs intended to the production
of lacons comprises the geographic zone of the Autonomous Community
of Galicia. This way, only those pigs born and breed in the area, belonging
as well to farms inscribed in this Board, shall serve as raw material
to obtain the sheltered product.
- Likewise, the zone of elaboration of the lacons spans
only and exclusively within the Community of Galicia; this way, only
the slaughterhouses, quartering houses and meat factories located there
shall be registered in the Board and carry out their activity under
shelter of the Denomination.
-
Pigs must belong in the Celt,
Large White, Landrace or Duroc breeds, as well as their crossings.
Cross with White Belgian and Pietrain -both of tried
and tested meat suitability- is allowed, as long as their extent is
less than 25%. The board will study all the newly appearing crosses
and lineages, with regard to their possible inclusion.
- According to the feeding received, lacons are classified
in the following classes:
- Traditional Galician Lacon: Those that
come from pigs feed in a traditional fashion (on cereals, acorns, chestnuts
and tubers) during, at least, their latter three months of life.
- Galician Lacon: Those coming from pigs
nourished on feed authorized and controlled by the Regulation Board.
-
It is expressly forbidden the use
of products that may interfere with the normal growth rate, as well
as of oils, fish flour and their derivatives, during fattening.
- Males shall be castrated before entering the fatting
box. Females shall not be on heat at the time of slaughter.
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