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The World of Iberian Ham and its Tourist Potential in the Sierra De Huelva (Andalusia, Spain)

Author

Listed:
  • Pizarro-Gómez Antonio

    (Department of Business Management and Marketing, University of Huelva, Spain)

  • Šadeikaitė Giedrė

    (Department of Human Geography, University of Alicante, Spain)

  • García-Delgado F. Javier

    (Department of History, Geography and Anthropology, University of Huelva, Spain)

Abstract

In the context of agricultural post-productivity, rural spaces acquire new functions or reinforce the existing ones. Thus, the production of quality food, as a part of agroindustry, and tourism appear as common activities in rural development strategies. Special attention is drawn to gastronomic tourism and the creation of routes as a creative expression of the integration and structuring of the territories. The Iberian ham is a unique product, known worldwide, produced exclusively in the SW quadrant of the Iberian Peninsula. It is linked to a unique agro-system of the anthropised Mediterranean forest, also known as dehesa4, and comparably limited Iberian pig livestock, which has given rise to traditional culture and industry constituted in Local Productive System in many municipalities, supported by Protected Designation of Origin. The central objective of the research is to analyse existing tourist attraction related to the Iberian ham, its potential and the routes and products that have arisen around it. Having placed the territorial recognition as the starting point, the analysis of the resources and locations of the activities related to the Iberian ham was carried out based on scientific literature and the use of different databases. Secondly, the analysis of the potential tourism activities in the Sierra de Huelva region was implemented based on primary sources, namely surveys and interviews with intervening actors. The following results are obtained: a) the tourist potential of the Iberian pig world; b) complementarity with other tourist activities; c) difficulties in structuring existing attractions; d) multiplication of disconnected and sometimes coincident tourism initiatives; e) scarce participation of private actors in the initiatives launched.

Suggested Citation

  • Pizarro-Gómez Antonio & Šadeikaitė Giedrė & García-Delgado F. Javier, 2020. "The World of Iberian Ham and its Tourist Potential in the Sierra De Huelva (Andalusia, Spain)," European Countryside, Sciendo, vol. 12(3), pages 333-365, September.
    • Handle: RePEc:vrs:eurcou:v:12:y:2020:i:3:p:333-365:n:4
    DOI: 10.2478/euco-2020-0019
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    References listed on IDEAS

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    1. Becker, Tilman C., 2009. "European Food Quality Policy: The Importance of Geographical Indications, Organic Certification and Food Quality Assurance Schemes in European Countries," Estey Centre Journal of International Law and Trade Policy, Estey Centre for Law and Economics in International Trade, vol. 10(1), pages 1-20.
    2. Asero, Vincenzo & Patti, Sebastiano, 2009. "From Wine Production to Wine Tourism Experience: The Case of Italy," Working Papers 56206, American Association of Wine Economists.
    3. José Antonio Cava Jiménez & María Genoveva Millán Vázquez de la Torre & Ricardo Hernández Rojas, 2019. "Analysis of the Tourism Demand for Iberian Ham Routes in Andalusia (Southern Spain): Tourist Profile," Sustainability, MDPI, vol. 11(16), pages 1-21, August.
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