PIG PRODUCTION METHODS




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PIG PRODUCTION METHODS

A number of terms relating to pig production methods are currently in use on retail packs and menus featuring pork and pork products.  These include free range, outdoor bred and outdoor rearedThe Code of Practice has now agreed a set of auditable definitions for these terms to help fully inform consumers when buying these products..

Free Range
These pigs are born outside, in fields and they remain outside until they are sent for processing. They are provided with food, water and shelter and are free to roam within defined boundaries. Very generous space allowances are defined with minimum requirements dependent on soil conditions and rotation practices. Breeding sows are kept outside, in fields for their productive life. They are provided with food, water and shelter with generous minimum space allowances.

Outdoor Bred
These pigs are born outside, in fields where they are kept until weaning. Breeding sows are kept outside in fields for their productive lives. Where soil types and climate are a constraint, producers can apply for a derogation to keep gestating sows in barns, in groups on deep straw bedding for a maximum of seven weeks at the start of each production cycle. The pigs are provided with food, water and shelter with generous minimum space allowances.  Pork and pork products labelled as Outdoor Bred will also contain a statement about how the pigs are subsequently farmed.  Where possible this will be in the same field of vision on the label as Outdoor Bred. Retailers and foodservice businesses are encouraged to make further information available about the method of finishing to consumers through literature or websites.

Outdoor Reared
These pigs are born outside in fields, where they are reared for approximately half their life (defined as at least 30kg). Breeding sows are kept outside in fields for their productive lives. They are provided with food, water and shelter and generous minimum space allowances. Pork and pork products labelled as Outdoor Reared will also contain a statement about the way the pigs are subsequently farmed. Where possible this will be in the same field of vision on the label as Outdoor Reared. Retailers and foodservice businesses are encouraged to make further information available about the method of finishing to consumers through literature or websites.

Click here to watch a short video which describes the various production methods 


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FAQS
Q. Will branded pork products be covered?
A. It is open to all manufacturers of branded pork products...
LINKS
• BMPA • Defra • NFU
• BPA • NPA • FSA