MORI MEAT
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Italian pork meat
Spanish pork meat
Italian pork
The factors that characterise it are related to the age of the meat, its consistency, the percentage of fat it contains, the size of the anatomical cuts, and its general organoleptic properties that make it perfect for consumption.
A product that is positioned in a qualitatively high market segment that gives new dealers an excellent opportunity for product innovation, development and differentiation.
To summarise: this is a fantastic opportunity!
All this is thanks to Italian heavy pigs.
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The selection of pigs is usually decided by a few productive characteristics: daily growth, food yield, and reduction of back fat are all useful in an economical/quantitative aspect but detrimental to the quality.
In Italy, we have gone in another direction. Traditional pig farming is tied to the Large White, Landrace and Duroc breeds that are selected for our typical products, so much so that for some time we have Italian Large Whites and Landraces, and the Italian Duroc since 2008. The meat from these breeds stands out for its balanced ratio between lean and fat parts, and loses less water when salted and during seasoning. The result is a uniform product with a greater technological yield and excellent organoleptic characteristics.
Italian breeding of heavy pigs is well prepared to meet the growing attention of consumers towards the well-being of farmed pigs.
These findings are based on the results of numerous studies that have investigated the effects induced by genetic improvement on the well-being of the animals. In particular, it has been ascertained that the selection predominantly aimed at increasing the speed of growth determines a higher incidence of lesions (ulcers) in sows and problems with the limbs (bursitis). The animals are more susceptible to stress and have a lower immune capacity. Likewise, maximisation of lean meat from the carcass is caused by a more nervous and frightened temperament, higher susceptibility to stress, worse maternal attitudes and lower immune capacity.
In Italy, to take into account the specific qualitative needs of the heavy pig production chain for the DPO label (minimum age, minimum thickness of lard covering, more mature meat), genetic improvement has preserved the physiological balance of the animals. Indeed, the pigs obtained from this selection, as well as having distinctive qualitative characteristics, are also less susceptible to stress, are less nervous, aggressive and scared, and generally more resistant to disease.
The animals considered suitable for typical production and DPO are identified in the live weight class as between 156 kg and 176 kg, with a percentage of lean meat, estimated by the FOM (Fat-O-Meater), between 45 and 50%. Butchering only takes place after ten months of life, during which the animals are never pushed to the maximum levels of growth, so that they reach the goal weight in the required time and way. The adipose cover of the thigh must be at least 15mm thick, with an optimum 20/30 mm, depending on the weight.
In 1988, all these differences with respect to traditional farming methods (those for producing fresh meat) were also recognised on a European level: in essence, Europe, with the Commission Decision 89/53/CEE del 21/12/1988, recognised the presence of a swine population in Italy whose meat gives rise to the heavy pig market (carcasses with a weight from 120 to 180 kilogrammes).