Browse the pig producer case studies and technical reports below, which share best practice in Meat Quality.  The producers are EU PiG Ambassadors and winners of the annual EU PiG Grand Prix, who have focused on one of the specific Meat Quality challenges chosen by the industry each year.

A network of experts forming the EU PiG Meat Quality Thematic Group consolidates existing industry knowledge and validates the best practice identified through the EU PiG Grand Prix. 

This theme is about development of premium quality products by improving characteristics including taste, nutritional value, texture, appearance and yield of pig meat.

To see those best practices that reached the top ten in the 2020 Grand Prix? click here

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 Pork breed), while preserving its territory (intermediate zone of mountains maintained, moors, forests, grasslands), and developing the activity on its territory.

Ambassador: Pierre Oteiza, France

Publication date: July 2020 | Theme: Meat quality

Challenges: Being competitive in small scale farming: Developing a niche market for pork

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.

Ambassador: Van den Berkmortel, Netherlands

Publication date: July 2020 | Theme: Meat quality

Challenges: How to promote pork to consumers

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

Ambassador: Shane McAuliffe, Ireland 

Publication date: February 2020 | Theme: Meat quality

Challenges: Opening farms to engage with public

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.

Ambassador: Terhi Harjunmaa-Levonen, Finland

Publication date: February 2020 | Theme: Meat quality

Challenges: Replacing GMO in soy for feed production

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. 

Ambassador: Bart Mouton and Filip Van Laere, Belgium

Publication date: June 2019 | Theme: Meat quality

Challenges: Producing tastier pork

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.

Ambassador: Rick Bosgoed, Netherlands

Publication date: June 2019 | Theme: Meat quality

Challenges: Homogenous groups of pigs for slaughter

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

Niels Aage Arve, Krannestrup, Denmark

Publication date: August 2018 | Theme: Meat quality

Challenges: Innovations in the supply chain

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 carcasses.

Ambassador: Dr Meike Friedrichs, Germany

Publication date: June 2018 | Theme: Meat quality

Challenges: Reduction of Boar Taint