Family pig farmers: from meat to cured meats. Their contribution to the country's food culture.

Abstract

The following work is part of a master's thesis project entitled: "Resolution 555/2006 of the former SAGPyA: Program for the Control and Eradication of Swine Trichinosis in Argentina. Analysis of the Public Policy, its Scope and Limitations for Family Pig Producers in the District of Cañuelas, Province of Buenos Aires, Argentina." While the thesis aims to analyze a sectoral public policy, this opportunity was used to reflect on the importance of analyzing food production and consumption not only from biological and technical-sanitary perspectives but also from social and cultural ones. To this end, a brief historical overview of the transformation of the national swine sector was initially presented, with an emphasis on family pig producers. Next, a theoretical overview of the concepts of family farming and food sovereignty was developed, culminating in an analysis of how production practices, the processing, and consumption of certain foods contribute to the cultural heritage of a particular territory. As a final reflection, the importance of addressing territorial issues holistically is emphasized, in order to avoid simplifying their complexity.