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English to Spanish: Why are Iberian meat products so expensive?
Source text - English Iberian pig products are an expensive delicatessen basically for three reasons:
Firstly, the raw material comes from a comparatively rare breed of pork – the Iberian pig is famous for its dark skin and black foot (hence the name Pata Negra – black leg in Spanish). This breed of pork is only bred in a specific region of Spain, mainly Salamanca and Extremadura. Supply is therefore limited for an almost worldwide demand.
Secondly, the rearing of the Iberian pig is carried out by a traditional method. The animals are frequently let out into the countryside to feed naturally from berries, nuts, acorns and other natural foodstuffs they find on the ground. This fattening process is of course very much more costly than the intensive methods used for fattening common white breeds of pork.
Thirdly, a particularity of the meat of the Iberico pork is that it loses its water content much more slowly than the meat of white pork races. The drying process is therefore longer (between two and three times longer than that required for white pork meat), consequently increasing the cost of the production process.
Translation - Spanish Los productos de cerdo ibérico, considerados "delicatessen" o "gourmet", son caros principalmente por tres razones:
En primer lugar, la materia prima procede de una raza porcina relativamente rara (el cerdo ibérico es famoso por su piel oscura y su pata negra, de aquí su nombre popular, Pata Negra). Esta raza de cerdos se cría solamente en algunas regiones específicas de España, sobre todo en Salamanca y Extremadura. Es por ello que su suministro es limitado, para la demanda casi mundial de estos productos.
En segundo lugar, la crianza del cerdo Ibérico se lleva a cabo siguiendo un método tradicional. Se deja a los animales pastar al aire libre en la dehesa, donde se alimentan de frutos, setas, bellotas y pastos que encuentran en la tierra. Este proceso de engorde es evidentemente mucho más costoso que los métodos intensivos usados para la crianza de las razas comunes de cerdo blanco.
Y en tercer lugar, una singularidad de la carne de cerdo ibérico es que pierde su contenido de agua --es decir, merma-- mucho más lentamente que la carne del resto de razas porcinas. Por lo tanto, el proceso de curación es más largo (necesita entre el doble y el triple de tiempo que la carne de cerdo blanco), y eso incrementa el coste del proceso de producción.
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Years of experience: 30. Registered at ProZ.com: Apr 2009.
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