Sustainable short supply chain of processed and fresh pork from outdoor reared pigs
The general objective is to support a short supply chain for the production of cured and fresh pork from sustainable outdoor farms, able to respond to the growing consumer demand for meat resulting from animal husbandry practices with a higher animal welfare content and lower environmental impact. Specific objectives concern the improvement of pig sustainability from ethical (animal welfare and health), social (relationship between farmers and neighbours), environmental and economic points of view, the reduction of the use of antibiotics and the improvement of traceability.
Free-range pig farming has become widespread in Italy, mainly to enhance native breeds and exploit marginal land, coppice, meadows and pastures for the production of high quality meat and sausages. Free-range pig farmers are seeing increased opportunities to market their niche products as they respond to growing consumer concern about animal welfare, environmental sustainability and food safety. In Emilia-Romagna there are an estimated 200 pig free-range farms. The "guidelines for the management and health control of free-range pig farming - biosecurity criteria" provide guidelines for
the application of current health and environmental regulations. Free-range farming involves exposing pigs to environmental factors (climate, predation, parasites, contact with wildlife) over which the farmer has less control than in stabled farming, thus requiring specific management skills to enable pigs to reach their best production potential. However, free-range farmers are better able than intensive farmers to respond to consumer demands for greater sustainability.
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Suini all’aperto, Salcasa in un video clip
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Una presentazione multimediale spiega i risultati del progetto Salcasa
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