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.

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: July 2019 | Theme: Meat quality

Challenges: Replacing GMO in soy for feed production

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: July 2019 | Theme: Meat quality

Challenges: Opening farms to engage with public

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

Farmer Rick Bosgoed is saving 20 percent on the costs of starter pig feed alone by using smart technology to adjust the feed type and quantity to the weight of each pig in his new finisher building.

Ambassador: Rick Bosgoed, Netherlands

Publication date: October 2018 | 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

Technical reports