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
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, with a passion 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 carcasses.
Best practice challenges
- Being competitive in small scale farming: Developing a niche market for pork
- How to promote pork to consumers
- Opening farms to engage with public
- Replacing GMO in soy for feed production
- Producing tastier pork
- Homogenous groups of pigs for slaughter
- Innovations in the supply chain
- Reduction of Boar Taint