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.
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.