EU PiG – Meat quality

Breeder Pierre Oteiza from the Kintoa region has chosen the specifications required to enable the production of a high-value-added product by protecting a living heritage (the Basque pig breed) while preserving its territory (intermediate zone of mountains maintained, moors, forests, grasslands) and developing the activity on its territory.

Berkhout Meat’s goal is that the end user buys a tasty and familiar piece of meat that meets and even exceeds their expectations directly from the producer. The programme is built on the Berkhout brand name.

Irish producer Shane McAuliffe has opened his farms to the public to better inform consumers about sustainable pig production.

The quantity of locally grown broad beans in finisher pig feed has been increased by 200%, with a positive impact on pig performance for Finnish pig producer Terhi Harjunmaa-Levonen.

Bart Mouton and Filip Van Laere achieve a higher profit from Duroc d'Olives meat, produced from a cross-breed pig fed a diet that includes olive oil. 

Farmer Rick Bosgoed is using smart technology to feed each of his finisher pigs the optimum diet and automatically sort them so they are delivered to the slaughterhouse at exactly the right weight.

Producer Niels Aage Arve receives a price premium by marketing his pork under the ‘Heart Pig’ welfare brand.

The risk of boar taint can be reduced to almost zero by selecting particular terminal line boars for artificial insemination. Use of these ‘odour-tested’ sires will help farmers ensure the marketability of pork and, in future, avoid monetary deductions for conspicuous odours in boar carcases.