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The Belgian Landrace Belgian or Belgian White, which commonly known as Common Pig or Serrano, was officially recognized as a race integrated in Spain in 1988 defining its racial prototype and establishing its herd book whose management and control is carried out by the National Association of Breeders Selected Porcine Cattle,

This breed is highly required for its conformation and the low fat content of its carcass. It is differentiated by its posterior third that presents a greater development of the musculature which confers its culon aspect to him. It is distributed throughout the national territory, with a higher census index in the Autonomous Communities with a tradition in the use of high performance breeds (Galicia, Catalonia).

Since the end of the 60s, Teijeiro has selected its cattle, raised and slaughtered in the Sarria Valley, which passes rigorous controls ensuring all sanitary guarantees in the process, from animal feed to the arrival of the product to the market.

The pigs of the Belgian White breed present an excellent conformation characterized by:

  • Front head wide, light and with ears somewhat drooping.
  • Long body, muscular back and well attached to the body.
  • Rather large and somewhat rounded back.
  • Muscled back and a somewhat fallen rump.
  • Hams full and slightly lowered.
  • Solid tips and with short reeds.
  • The pigs of this breed are characterized by being animals of little rusticity and irascible character.
  • White color, although exceptionally some black spots on the skin can be tolerated, as long as the Hair on them is white.


Until the 1950s one of the pillars of the economy and family food in Galicia was the Celtic Pig, which was raised in houses and surrounding mountains to help feed. From the 60's, the Galician countryside undergoes a socio-economic change of great impact in the rural population that begins to move towards the cities, deriving the field towards an intensive cattle ranch to be able to supply all this market. Due to this change, pig farms begin to flourish looking for foreign breeds with greater productivity in less time. Thus, what was one of the engines of the economy of the Galician countryside for decades, in little more than two was on the verge of extinction.

At the end of the 90's thanks to a group of veterinarians, breeders and breeders of which Cárnicas Teijeiro was a pioneer, and with the institutional support of the Xunta de Galicia,, Celtic Porcine Cattle which is a non-profit institution born with two objectives: to preserve the breed from extinction and to create a sustainable exploitation base. One of the first and most important steps is the creation of the Genealogical Book of the Celtic Pig in Galicia in 2000, and from here a single record is created for all Celtic Pigs. Step by step and year after year, and under the tutelage of Asoporcel, both the number of animals in this register and the number of producers in the Galician community are increasing.

After the first years of struggle and achieved the first objective, there remains the last and great challenge is that of sustainability for which a system of production based on public aid must be changed to a self-sufficient where the market itself of the breed their production.

From the early 90's until now, the breed of Celtic Pig went a long way, starting with the hope of surviving until having the certainty of returning to its natural place in the Galician fields. To this day and thanks to projects like Teijeiro Selección, our first-generation range, and its sister Cercel Gourmet, our latest and most ambitious design, the Celtic Pig is in a privileged place among the native breeds of Galicia. With a hard past, its present and its future are more hopeful and the Celtic Pig continues its way destiny to its natural place in the high gastronomy gallega.

One of the many qualities of the Celtic Pig is its great adaptation to the environment in which it lives, where its morphological characteristics help it to develop in a medium in freedom. This breed groups large animals with a highly developed skeleton, especially in its anterior third.

Characteristics of the breed:

  • Large, strong and elongated head.
  • Broad and fat nose.
  • Large, drooping ears, even covering the eyes.
  • Long, narrow and strong neck.
  • Strong thorax, deep and slightly arched.
  • Falling posterior cross and with average muscle formation.
  • Tail that squirms characteristically with a silken tassel at its end.
  • Belly collected, with a flat bottom line and with a minimum of 6/6 breasts.
  • Strong and hard hooves.
  • Well formed, long and strong extremities; Pages of medium length. The length of the limbs demonstrates their fitness for gait that is alive, graceful and swaying.

Although all variants are morphologically the same, three different pigmentations corresponding to the varieties should be distinguished:

  • Santiaguesa: pink white color with long and strong hair.
  • Carballin: shiny black color that sometimes covers the whole body.
  • Barcina: Slate-colored lunar presentations.

Although the Celtic Pig is spread throughout the Galician community, it is concentrated in 3 main areas: South of the province of Lugo, North of Ourense and Center and Northwest of the province of A Coruña. The Celtic Pig is the unique porcine race originating in Galicia and is representative of a pure Celtic trunk extended by the Peninsula and Europe, maintaining relation with other Celtic trunks like Navarro Baztanés or Catalan Vich, the Molinés of Guadalajara, the Alistano of Zamora , The Lermeño de Burgos or the Victorian Chato. Currently registered in the official catalog of cattle breeds in Spain as an indigenous breed of special regime for


Quand les Celtes de la région celtique française Galice occupé avec leur bétail, sous l'influence des bovins indigènes existants et descendants de Bos taurus primigenius est apparu une course qui a donné le peuple galicien zootechniques grands profits et que nous connaissons aujourd'hui comme Rubia Gallega.

Le développement agraire politico-sociale après la Reconquête et l'amélioration des cultures de la race Medievo influencé Rubia Gallega dans l'amélioration de sa conformation de la viande. « La production de viande Race: Plus tard, au début du XXe siècle, une phase d'activité ininterrompue dans la sélection qui a mené la course à son statut actuel et représente aujourd'hui le prototype de bovins de boucherie XXIe siècle commence qualité avec de bonnes qualités maternelles. " Le nom de la race combine la couche de couleur et la toponímico de l'élevage depuis la région autonome exploitée principalement en Galice obtenir des animaux sélectionnés et la qualité de la viande.

Depuis le milieu des années 80 Cárnicas Teijeiro sélectionne les meilleurs bovins nés, élevés et abattus dans la vallée de Sarria dont le régime alimentaire est à base de lait et de l'herbe, ils mangent une dent, et complété avec du fourrage et du foin fournissant des propriétés nutritionnelles spécifiques à ce type de viande.

L'Association nationale des éleveurs de bétail Selecto Rubia Gallega,, développe toutes les activités liées à la studbook et le contrôle du rendement en viande, en plus d'autres actions de sélection, l'amélioration et la promotion.

En ce qui concerne ses caractéristiques morphologiques, Rubia Gallega a fourni un format moyen et présentation:

  • la poitrine profonde, longue et cintrée. .
  • Retour et reins larges, plates et musculaires. .
  • robuste, solide et squelette bien développé. .
  • os fort, puissant et fin. .
  • Poids moyen de 1285 kg et 595 kg mâles femelles, avec une hauteur au garrot de 148 cm et 137 cm respectivement. .
  • Couleur principalement blond, blond foncé ou de cannelle (couche rigide), en admettant des oscillations allant de la lumière (marela) à noir (vermella). .
  • La couleur doit être uniforme, en admettant des dégradations dans la teinte Bragadas, les aisselles, l'intérieur des cuisses, autour de l'œil et ailleurs. caractères indésirables taches blanches situées partout dans le corps et les cheveux autres que la couche colorée sont considérés. .
  • muqueux être rincée avec aucune autre pigmentation. .
  • Les cornes sont de couleur rose, blanchâtre à la base, sans pigmentation, sauf parfois présents assombrissement vers les pointes. Ils sont complètement mis au rebut la couleur noire ou de l'ardoise. Les sabots sont de couleur, du blanc au brun rosâtre. .

Ces caractéristiques coïncident avec la forme généralement longue et profonde, avec grandiloquence et la largeur spécialisée dans les animaux de production de viande.