Ambassador: Bart Mouton and Filip Van Laere, Belgium

Publication date: October 2018 | Theme: Meat quality

Challenges: Tastier pork

Duroc d'Olives meat is from a light brown-red cross-bred pig that ensures delicious, tender and juicy meat; it’s a combination of a white landrace sow and a Duroc boar. The producer has chosen olive oil as a source of fat in the pig feed, which further improves the meat’s taste and tenderness. This decision followed a thorough study on feed composition, working with specialists from the University of Ghent.  

Olive oil contains few saturated fats and many beneficial mono-unsaturated fatty acids. By providing the oil in pig feed, they achieve a similar fatty acid composition in the pork fat, which is good for the health of the customer.  The basis of the feed is a mix of pure grains (wheat, barley, maize) fibres and proteins. 

Further information will be available on this page in the near future.  In the meantime, to access more details, contact RPIG (Belgium): Laurens Vandelannoote