Cristian Burusco Arrese38 years old, has everything a life linked to the world of breeding. From his childhood, with the cows in the barn at home, until his installation as main breeder in 2014.
Today, Burusco has 80 mother cows and around twenty breeding cows of Pyrenean breed.
How did you get started in the world of breeding?
I come from a cattle family. At home, the cows were in the stable, just below us, as we did in the old days. My parents decided to build a shed and since I was little I have always been surrounded by livestock. I officially moved in in 2014, taking over part of my mother’s farm, although she kept a small part.
Did you always know you wanted to become a breeder?
Yes, I always liked it. I studied vocational training in Iruña, I worked there and also with a tractor to combine it with help at home. But when the volume of cattle grew up and we already had the facilities, I decided to settle down. I love this job, which is at the same time a way of life.
You have followed the INTIA course on the integration of young people into the agricultural sector. What did you think of it?
Very good, this helped me a lot. Additionally, in the course I obtained the phytosanitary cardwhich was great for me. It was a good experience and I think it is a good tool for those starting out in this industry.
You are part of the IGP Veau de Navarre.
We entered, on the one hand, to give a name and recognition to our product. Several requirements must be met, including those related to animal welfare: guarantee space, cleanliness and pass periodic inspections. All this guarantees quality and helps us position ourselves in the market.
How important are these controls?
A comfortable, well-cared-for pet stays healthy, which reduces disease and improves meat quality. Here in Iriberri, the cows are extensive: they spend time in the mountains, but the winters are harsh and five months of the year they have to stay in the stable. For us, it is essential to ensure that they are in optimal conditions both inside and outside.
You recently ventured into raising cattle. How was this experience?
We’ve always talked at home about trying it, but it’s risky due to time and cost. Finally, one day we decided to try it with a calf which stood out for its size. With years of care and winter feeding, it has grown well, but the process has its risks: from diet changes to injury. While interesting, it’s not something I plan to repeat much.
How do you see the generational change in breeding?
It’s complicated. The sector itself is tough and does not always invite young people to stay. Additionally, in areas like this, where winters are long and harsh, installation can be more difficult. However, if you have a base – facilities, family help – it’s a little more bearable. But it should be borne in mind that at present a lot depends on subsidies and aid.
How do you balance your personal life with your professional life?
At the moment I am doing well thanks to the support of my parents, my sisters and my partner, who understand the work. I have two children and without this support it would be much more complicated. This work binds you a lotand you need a support network to be able to manage both your work and your family.
Have you made any changes to your farm compared to what your parents did?
Yes, for example we install surveillance cameras and a birth detector. This makes your work much easier because it notifies you if there are problems and you can supervise without having to constantly download. These are small steps that save time and effort.
What plans do you have for the future?
I would like close the production cycle: raise the calf with its mother, fatten it and take it to the slaughterhouse. I would also like to be as sustainable as possible. It’s an ambitious project, but I think it would benefit both the farm and the consumer.
What importance do you attach to local products and zero kilometers?
A lot. Knowing that your product is consumed by people in the neighborhood, even acquaintances, is rewarding. economically and morally. I believe that supporting local produce benefits everyone: farmers, butchers and consumers.
What would you say to someone who wants to get into breeding?
I would say do it, but consider both the benefits and the challenges. East a lifestyle that requires effort and commitmentbut it also gives a lot of satisfaction.
