Attention to animal welfare and protecting the environment means additional costs, while the benefits of improved animal welfare are often economically difficult to estimate precisely (Fernandes et al., 2021). These benefits can go beyond production profits. They include benefits for animals, positive effects on labor, competitive advantages for entrepreneurs, risk mitigation, and positive social consequences. Intensive pig production, with its existing food safety, hygiene, and biosecurity benefits, as well as some welfare benefits (Clark et al., 2019), means, in practice, that the animals are overexploited, and experience distress and reduced welfare (Boogaard et al., 2011; Maes et al., 2020), as well as there being potential negative environmental impacts (Roy et al., 2023). This is causing a change in customers’/consumers’ preferences in the direction of production in open (outdoor/pasture) systems, widely considered to be animal-friendly (Park et al., 2017; Pietrosemoli and Tang, 2020). Open systems allow small-scale farmers with limited resources to start and then expand production (Park et al., 2017; Stringer et al., 2020). The possibility of managing and utilizing marginal land, solving the manure problem, reducing odors, reducing antibiotic use, lowering investment, and reducing labor requirements, are all economically and socially important benefits that are provided by sustainable production.
Improved housing conditions and increased welfare can be achieved through the provision of materials to enrich the environment (Kauselmann et al., 2021), reduced stocking densities, and changing the spatial structure of pens – including outdoor runs (Garcia and McGlone, 2021). The last item is a requirement for organic farms in EU countries (EU 2018/848; Höne et al., 2023). The free-range/pasture (outdoor) production system – in those areas of the world where there is no African swine fever (ASF) – can solve environmental and food production safety issues.
The housing conditions, behavior, health, and welfare of pigs are issues that not only concern producers but, more recently, increasingly the consumers of pork. For many customers, making the decision to buy pork must be in line with their world view. A niche market for pork has been developing to meet the needs of such consumers.
The aim of this paper is to characterize the following:
Pig productivity in the breeding, rearing, and fattening sectors, taking into account their welfare, in a broad sense, in selected alternative systems;
The suitability of free-range production for selected indigenous European pig breeds, the quality of their pork, and their perception by consumers;
Traditional food production and labeling.
Studies on the relations between the behavior, health, welfare, and productivity of pigs kept in different systems has been conducted by various research teams (Park et al., 2017; Leeb et al., 2019; Ludwiczak et al., 2023). Most observations concern animals kept either in one type of system (Rangstrup-Christensen et al., 2018), or in various systems, but without direct comparisons (Dippel et al., 2014). Information is obtained from the clinical measurements of live animals on farms (Bernardi, 2015) or from the results of assessments carried out in slaughterhouses (Kongsted and Sørensen, 2017). Reviews are concerned with the general health and welfare of animals kept in intensive systems that have indoor housing on grids or litter bedding and extensive including from organic farms and farms where animals are kept in pasture/free systems (Sutherland et al., 2013; Delsart et al., 2020; Maes et al., 2020). The observations in these reviews concerned pigs belonging to different age categories (Edwards et al., 2014).
Pigs in extensive production can be housed in a variety of systems, including enclosed systems with a hardened outdoor enclosure made of, for example, concrete (IN); a system with year-round outdoor housing (OUT); or a system that is a combination of both of these on one farm (POUT). One of the key public concerns about free-range pig production systems are their environmental impact (Miao et al., 2004). In the past, numerous herds of pigs were kept in the same paddock. The large stocking density encouraged damage to vegetation, caused soil nutrient overload, nitrate leaching, and gas emissions. To avoid these problems, pigs kept in free-range systems should be incorporated into the cultivated pasture system, the herd should be mobile, and the stocking rate should be linked to the amount of feed provided to the animals (Miao et al., 2004). With sustainable free-range pig management, it is possible to manage marginal land, rotate energy crops, solve the manure problem while balancing the available area with the number of animals, reduce odors, and reduce the use of drugs. The implementation of best management practices enables production, profitability, and environmental objectives to be achieved (Horsted et al., 2012; Pietrosemoli et al., 2020 c). Access to indoor and outdoor rearing can be used at different stages of production or at different times of the year (Früh et al., 2013; Gwendolyn et al., 2018).
Free-range systems allow animals to express their natural behavior. When pigs are kept indoors, sniffing, nibbling, pushing, tail manipulation, and aggressive behavior occur more frequently than when they are kept outdoors (Presto et al., 2008). In an open system, pigs are more physically active, which, with variable and often adverse environmental conditions (low temperatures, wind, and precipitation), and the need for thermoregulation, increases energy requirements: in growing animals this is expressed by a higher feed intake and poorer utilization in production (meat and fat deposition), and in sow and piglet production by higher progeny losses (Honeyman and Harmon, 2003; Gentry et al., 2004). Sows and piglets show less aggressive behavior because they have more space than those housed in buildings and spend more time exploring their surroundings (Held et al., 2002; Docking et al., 2008; Presto et al, 2008) – walking and playing, interacting socially, and standing rather than lying down (Webster and Dawkins, 2000; Akos and Bilkei, 2004; Hötzel et al., 2004, 2005; Lahrmann et al., 2004; Presto et al., 2009; Nannoni et al., 2020; Höne et al., 2023). According to Bernardi (2015) and Leeb et al. (2019), free-range systems are more suitable for the welfare of pigs than the conventional confinement system, mainly because it is possible for the pigs to exhibit their natural behavior.
Leeb et al. (2019) performed a comprehensive analysis of the health, welfare, and productivity of pigs that farrowed sows, piglets, and fattening pigs on 74 farms in eight European countries; these consisted of IN, n = 34; POUT, n = 28; and OUT, n = 12. Across all systems, they found an overall low prevalence of some specific health and welfare problems, such as shoulder rim lesions, external parasites, tail lesions, and conjunctivitis.
Leeb et al. (2019) considered the outdoor housing of sows to be a better solution than conventional (indoor) housing. According to the authors, the herds had less sows in poor condition and less skinny sows, and lesions of the shoulder rim and lameness were found less frequently in outdoor housing. This may be due to the use of bedding in stalls: in the OUT system it is most often straw. In contrast, KilBride et al. (2009) found that the husbandry system does not affect the incidence of these health problems.
Damage and deformation of the vulva due to biting by other individuals in the group is found in pigs kept in various systems. However, the results of studies on this problem have been mixed and inconclusive (Dippel et al., 2014; Bernardi, 2015; Leeb et al., 2019).
The problem and, therefore, treatment of mastitis-metritis-agalactia (MMA) is more common in the IN system. The main risk factors for this syndrome are limited space in which sows can move, constipation, and contamination of the mammary glands with Escherichia coli (Jenny et al., 2015). However, the less frequent treatment of MMA in the OUT system does not mean that there are fewer cases of the disease. The observation of sows kept under this system is more difficult, whereas, in the IN system it is definitely easier, allowing for a faster response and implementation of treatment at a larger scale. Lameness mainly affects sows in the IN system; in the OUT and POUT systems the percentage of animals with musculoskeletal damage/disease is lower, which is due to higher activity, movement on soft ground, and less contact with feces/manure (Knage-Rasmussen et al., 2014; Leeb et al., 2019).
On IN-system farms, post-weaning diarrhea is common, although generally mild. It is more common in the IN system than in the OUT system (Leeb et al., 2019). The reliability of assessing post-weaning diarrhea may be lower as it can simply be overlooked. The lower incidence of this health problem in outdoor piglets is explained by the piglets’ early contact with soil and different types of feed (Leeb et al., 2014). Furthermore, the weaning of piglets in the OUT and POUT systems occurs later than in the IN system, which reduces the incidence of post-weaning diarrhea. The advantage of weaning older piglets is the better development of internal systems and organs, including the digestive and immune systems, which reduces the risk of health problems.
Respiratory problems, including coughing and sneezing, are more common in weaned piglets and fattening pigs than in sows, regardless of the housing system used (Dippel et al., 2014; Bernardi, 2015; Leeb et al., 2019). Ocular inflammation occurs more frequently in the IN and POUT systems, which is due to dust, dry feed, and indoor straw bedding. Kongsted and Sørensen (2017) found no differences between production systems (conventional indoor, conventional outdoor, or organic outdoor) in terms of respiratory infections as determined by slaughterhouse assessment.
Ecto- and endo-parasites represent a major challenge in pig production (Baumgartner et al., 2003; Kongsted and Sørensen, 2017), therefore, parasite prophylaxis is in common use. Studies have shown that ecto- and endo-parasites are more prevalent in open farms (OUT) (Borgsteede et al., 2011; Leeb et al., 2019; Delsart et al., 2022).
In a study by Leeb et al. (2019), in the case of pig-lets and fattening pigs kept in the IN and POUT systems, there were problems related to the respiratory system, while weaning diarrhea occurred in the IN system and tail biting in both the IN and POUT systems. Total suckling piglet losses during the 12-month observation period were high regardless of the system used (IN, 21.3%; POUT, 21.6; OUT, 19.2%). In addition, however, a lower incidence of respiratory problems and less diarrhea in young pigs was observed in the OUT system. This result may be subject to error due to the difficulty in making observations for animals kept outdoors. Alban et al. (2015) found a higher incidence of arthritis in fattening pigs managed in outdoor systems, which could be due to a higher risk of swine erysipelas (Erysipelothrix rhusiopathiae) infection or greater mechanical stress and joint trauma, predisposing the pigs to arthritis.
Pigs kept in free-range systems are at lower risk of infection and disease compared to those kept in confined system: this includes locomotor and digestive disorders, and respiratory and genitourinary disorders; however, reproductive disorders, especially anoestrus (at low ambient temperatures), parasitic infections (soil contact), and increased piglet mortality (malnutrition, rearing environment) are often found (Akos and Bilkei, 2004; Lahrmann et al., 2004; Lindgren et al, 2013; Leeb et al., 2019; Delsart et al., 2020). Health disorders reduce the welfare of the animals in which they occur.
The implementation of bio-assurance programs for free-range systems and in forest-pasture areas is problematic. Pigs are exposed to contaminated soil environments and infectious agents (Delsart et al., 2020; Makovska et al., 2023). Susceptibility to disease is higher and vaccine efficacy is lower, with a concomitantly reduced immune response (Andersen et al., 2021) due to, among other things, differences in infection pressure and the environment, including temperature and stress levels (Andersen et al., 2021), and the presence of toxic substances, for example, in feed (Pierron et al., 2016).
Free-range systems promote animal welfare by allowing animals to exhibit natural behaviors, such as rutting, but contact with soil, which is a source of harmful bacteria, viruses, and parasites, can lead to infection and contamination. With little susceptibility to contamination from the air (Delsart et al., 2020), intestinal parasite infections remain a major problem for this husbandry system (Delsart et al., 2022).
The free-range production system affects animal welfare and the environment in which they live. Welfare risks include extreme temperatures; potential contact with wildlife, especially predators, and pathogens, especially parasites; the risk of malnutrition; and pre-weaning piglet mortality. There are also problems like the complexity of monitoring, capturing and treating sick animals, and cleaning and disinfecting facilities (stalls) and equipment. Adequate welfare for the animals is ensured by the farmers’ skillful management and good attitude. Minimizing fear and distress among pigs can be achieved through careful supervision and the ongoing resolution of problems that arise during, for example, feeding, grouping, herding, or mixing and handling (Pietrosemoli and Tang, 2020). The adoption of best management practices, such as the introduction of appropriate stocking rates for pigs and the practical implementation of rotational stocking methods, contribute to reducing the environmental impact of outdoor housing by increasing the survival rate of cover vegetation, reducing soil nutrient loading, and improving nutrient distribution in paddocks (Pietrosemoli et al., 2020 a, b, c).
Alternative farming systems, compared to conventional production, have a positive public image. They also have their strengths and weaknesses. All problems must be considered and addressed in an integrated manner, taking into account the needs of the animals (welfare), producers (economic viability), and consumers (safety of the meat produced).
Primitive indigenous pig breeds are suitable for free-range rearing (Muñoz et al., 2018; Faucitano and Nannoni, 2023; Szulc et al., 2024). They are found in many European countries (Table 1), but their populations are small and the reproductive, fattening, and slaughter production results obtained for animals of these breeds are usually average or poor (Kasprzyk and Walenia, 2023). However, these are low-maintenance breeds and have the advantage of making good use of less valuable feed. The longevity of some of these breeds is also noteworthy, as is their good maternal instincts, and their good meat quality, which is of high technological suitability.
In Italy, the Cinta Senese, Mora Romagnola, Casertana, and Sarda breeds are kept in free-range systems. The local Nero Siciliano breed, Sicily; the Ibérico pig, Spain; and the Alentejana and Bísaro breeds, Portugal; as well as breeds in France, Basque, and Gascony, are also kept in free-range systems. Polish breeds that are suitable for free-range breeding are the Złotnicka Spotted, Złotnicka White, and Puławska pigs, all of which are included in the Program for the Protection of Genetic Resources. They are promoted, among other methods, through their products being entered on the National List of Traditional Products. The animals from these breeds yield valuable, often marbled meat that is used to produce traditional slow-matured cured meats and valued regional products.
Meat quality determinants are influenced by genetic (breed, sex), physiological (age, condition, health status), and environmental factors (nutrition, housing system, transport, slaughtering and post-slaughter handling, and meat storage method and conditions) (Lebret and Čandek-Potokar, 2022). The fat content of the meat is of particular importance because it determines the formation of intramuscular fatness, so-called marbling, which is highly valued by consumers. A relatively high intramuscular fat (IMF) content is found in the meat of pigs of the indigenous Italian breeds Casertana (4%) and Nero Siciliano (3%) (Pugliese and Sirtori, 2012), and Nero di Parma and Mora Romagnola (both about 6.8%) (Bozzi et al., 2019). IMF in the Spanish Ibérico breed, including its different varieties, ranges from 3.3% up to as high as 29.2% (Fernàndez et al., 2007; Pugliese and Sirtori, 2012). Meat from the Portuguese indigenous pig breeds Alentejana and Bísaro contain 3.1–7.5% IMF (Charneca et al., 2019), while the Croatian Banijska Šara breed (spotted) has 5.0–12.3% (Margeta et al., 2019). Meat from Polish indigenous breeds contain the following IMF percentages: Puławska 2.2–3.7%, Złotnicka White 2.0–3.0%, and Złotnicka Spotted 2.0–3.4% (Tyra et al., 2011; Prasow et al., 2018; Szulc et al., 2024). The meat of classic breeds contains about 2.2–2.8% IMF for Duroc, 1.8–2.2% for Landrace and Large White, and 1.7% for Piétrain (Tyra and Żak, 2010; Jung et al., 2015). DeVol et al. (1988) has suggested that acceptable pork eating quality requires a minimum IMF of 2.5–3.0%.
The ante-mortem period consists of several stages, in each of which the pigs are exposed to different stressors. The occurrence of these stressors results in weight loss and meat quality defects, which are the direct outcome of abnormal post-slaughter muscle acidification (Faucitano, 2018; Lebret and Čandek-Potokar, 2022). Pigs kept in intensive rearing systems from birth to slaughter with little environmental enrichment, show greater reactivity to stimuli, less developed social behavior, and greater timidity (Faucitano and Goumon, 2018). Pigs maintained in an enriched environment, with access to paddocks, lower stocking density, kept on straw, and that have frequent contact with humans, are easier to handle and more resistant to handling and transport stress (they have lower salivary cortisol and blood lactate levels) than those animals maintained in an intensive system, which have little enrichment (Rocha et al., 2016; Fábrega et al., 2019).
Varying ambient temperature affects the activity of pigs by influencing the metabolic properties of the muscles and subsequently the technological quality of the meat (Lebret, 2008). Low ambient temperatures (below the thermoneutral zone) increases muscle glycogen stores, especially in white muscle (loin), leading to a decrease in pH and the water retention capacity of the meat (Lebret, 2008). This has been found to be the case with farming conditions that have outdoor access and in free-range systems during the winter. Rearing conditions interact with the pre-slaughter handling: sorting, loading, transporting, and unloading. Therefore, pigs reared outdoors are more resistant to pre-slaughter conditions (Foury et al., 2011; Terlouw et al., 2021).
Studies have shown that carcasses obtained from animals fattened under free-range systems compared to conventional fattening may differ in fat thickness and in some meat quality determinants (Gentry et al., 2002; Edwards, 2005; Olsson and Pickova, 2005; Maiorano et al., 2013). Gentry et al. (2002) only found that meat obtained from free-range animals was darker in color, while Maiorano et al. (2013) found it less fatty. Edwards (2005) reviewed 11 different experiments published between 1983 and 2002 that described meat quality comparisons between outdoor and indoor pigs. The majority of studies that reported measurements showed no difference in juiciness (6/9) or tenderness (7/10). Three studies showed reduced juiciness, one showed reduced tenderness, and two showed increased tenderness in pigs kept outdoors. Sometimes meat quality was combined with reduced growth rate and/or fatness. No experiments (0/7) showed any differences in taste (of meat) and only one (1/4) showed a difference in unpleasant aftertaste and color. However, a significant number (6/9) reported reduced muscle pH and/or increased leakage, suggesting that pigs kept outdoors had a greater susceptibility to pre-slaughter stress. A lack of proper nutritional management before transport and slaughter may also have influenced the result. Yonezawa et al. (2012) showed that the taste and odor of pork obtained from free-range porkers was more acceptable to the people on an evaluation panel. The study also used an electronic taste detection device and determined the levels of compounds responsible for bitterness and odor. The authors found a favorable change in the taste and color of pork obtained from pigs kept in free-range systems. This increased the sales of meat obtained from this system as it matched consumer preferences.
The sensory evaluation of meat can be influenced by cognitive factors (beliefs and attitudes), so in using scientific standards, panelists are not made aware of the origin of the samples. This was also the case in the Yonezawa et al. (2012) experiment. Panelists with previous experience and positive attitudes towards free-range pork, without being aware of the origin of the samples, rated the product less succulent but similar to conventional pork in many other characteristics. Knowing the origin, they rated free-range pork as juicier, less bland, and more tender (Oude Ophuis, 1994). Consumers’ perceptions of the advantages of a particular production system are very likely to influence their perceptions about the quality of the product produced under that system. This is relevant to the marketing of pork obtained from outdoor systems, as consumers perceive these livelihood systems to be more humane, environmentally friendly, traditional, and sustainable.
In both the production and distribution of pork and pork products obtained from pigs of different breeds that are kept in free-range systems, it is reasonable to take consumer preferences into account (Seo et al., 2023). The supply of these products to niche markets, if distinguished by superior or exceptional quality and reliability, may be associated with a financial premium (Honeyman et al., 2006). Good economic performance along with consumer interest in product quality, a clearly favorable assessment of the nutritional value and taste of the meat, and a long-standing tradition in the production of products in a particular region, provides the basis for the development of a niche market for pork and pork products.
In developing countries, the primary concern is feeding the population, whereas in developed countries, consumer expectations and desires are not focused on quantity but on the quality of food – in this case, pork. This has forced the meat industry to link the product to credibility attributes (Souza et al., 2017). Consumers in developed countries are guided by both external and internal factors, and individual preferences when making purchases. Increasingly, these include the specific attributes of product credibility, particularly brand recognition. Norwood and Lusk (2011) reported that consumers in three different locations in the USA would be willing to pay more for pork (chops) sourced from animals raised in a pasture-based system compared to an indoor/alley-based system. According to Gross et al. (2021), consumers were willing to pay more for a product (a ham) if it carried an animal welfare or organic label. However, it appears that it is not everywhere that the consumer is willing to pay higher prices for a branded product – a study conducted in Australia confirms this (Souza et al., 2017).
At the time of the consumer’s purchase, the evaluation of pork is shaped by both external and internal attributes (Rajic et al., 2022). Among the external attributes we can distinguish between searching (these include brand, packaging, expiry date, price), trust (veterinary certificate, no use of antibiotics, breed, animal welfare and transport, free-range farming), and experience (method of shopping, cooking skills, ease of heat treatment). The intrinsic attributes that the consumer looks for are the organoleptic characteristics of the product (taste, tenderness, aroma, juiciness) and the type of cut, general appearance, meat color, texture, marbling, and fat content. Having a knowledge of consumer expectations and preferences helps producers maintain communication with pork buyers. With a more complete knowledge of meat quality, producers can identify directions for improvement, and consumers can make better purchasing choices (Rajic et al., 2022).
The increase in purchasing power of the population in developed countries is associated with the search for high-quality traditional foods in local markets (Ilbery and Maye, 2005). This is also reflected in a desire for pork from pigs of native breeds fed on farm feed (Chernukha et al., 2023). This stimulates the development of alternative supply chains from local food producers offering products that are sought by consumers (Roep and Wiskerke, 2012; Migliorini et al., 2020) and represents an appropriate strategy for rural development, especially for small and medium-sized farms (Liu et al., 2023).
Breeders and producers using alternative systems of pig production, such as outdoor systems, and who have food safety in mind, also recognize opportunities to market their products in niche markets (McGlone, 2001; Park et al., 2017). Niche markets operate alongside the commodity market. Examples of thriving niche markets include France and Italy, which have culinary traditions and produce high-quality food. Competition and changing consumer demands stimulate niche markets to develop their own supply chains. However, such initiatives are not always likely to succeed, the economic aspect sometimes being a barrier (Verhaegen and Van Huylenbroeck, 2001; Cei et al., 2018). Rural development policies have become supportive of niche markets; policies such as the Common Agricultural Policy as well as product certification, for example, Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) (Regulation (EU) No 1151/2012). In relation to the mainstream market, niche markets differ in many aspects, the most important being the differentiated quality and price of the product, which is offered to a narrow group of consumers (Toften and Hammervoll, 2013).
Examples of indigenous pig breeds for selected European countries (compiled from Kasprzyk and Walenia, 2023)
| Country | Breeds |
|---|---|
| Spain | Iberian pig (different varieties: Entrepelado, Lampiño, and Porc Negre Mallorquí (Majorcan Black), Retinto, Manchado de Jabugo, Torbiscal, Chato Murciano, Euskal Txerria, Gochu Asturcelta, Porco Celta) |
| Italy | Apulo-Calabrese, Casertana, Cinta Senese, Mora Romagnola, Nero Siciliano, Nero di Lomellina, Nero di Parma, Sarda |
| Germany | Angler Sattelschwein, Bunte Bentheimer, Schwäbisch-Hällisches Schwein, Rassegruppe der Sattelschweine, Deutsches Sattelschwein, Rotbuntes Husumer Schwein, Leicoma |
| Great Britain | Berkshire, British Lop, British Saddleback, Gloucestershire Old Spots, Large Black, Middle White, Oxford Sandy and Black, Tamworth, |
| France | Blanc de l’Ouest, Cul Noir Limousine, Porc de Bayeux, Gasconne, Nustrale, Basque Black Pied |
| Portugal | Alentejana, Bísaro, Malhado de Alcobaça |
| Croatia | Banijska šara (spotted), Black Slavonian pig, Turopolje |
| Austria | Mangalica, Schwäbisch-Hällisches Schwein, Turopolje |
| Poland | Puławska, Złotnicka Spotted, Złotnicka White |
| Republic of Serbia | Mangalica (Mangulica), Moravka, Resavka |
| Lithuania | Native Lithuanian, Lithuanian White (Latvijas Baltā) |
| Czech Republic | Czech Black-Spotted Prestice (Přeštické černostrakaté) |
| Sweden | Linderöd Pig (Linderödssvin) |
| Bulgaria | Danube White |
| Slovenia | Krškopolje |
| Hungary | Mangalica |
| Greece | Greek |
In Spain, there are a number of products made from the meat of pigs kept in free-range systems, for example, salchichón Ibérico (Iberian salami), ham de Bellota Iberico, chorizo sausage, and Iberian pork cheek (Szyndler-Nędza, 2023). Similarly sourced products can be found in France, Kintoa (vacuum-packed sliced ham); Italy, Mortadella di Campotosto, Porchetta, Ventricina Piccante, and Salsiccia di Fegato Aquilana (liver sausage); and the UK, free-range pork bacon and free-range pork steaks. The existence of products labelled PDO, PGI, and TSG (Traditional Speciality Guaranteed) on European markets contributes to the cultivation of the regions’ traditions and cultural heritage (Szyndler-Nędza, 2023).
In Poland, the support of individual farms participating in pig conservation programs through funds obtained from the European Union under agri-environmental and climatic payments has been conducive to the restoration of herds; thus the number of native breed pigs such as Puławska, Złotnicka White, and Złotnicka Spotted is gradually increasing. The promotion of these breeds is facilitated by the certification of the farms, and products derived from these farms, with the special Native Breed quality mark, which has been awarded since 2019. This strategy guarantees the sustainable use of native breeds and increases the profitability of their breeding and production processing, and serves to promote product brands from specific breeds, which are recognized in the market and for which higher prices can be obtained.
The introduction of uniform regulations in Spain, especially in the area of product marking and labeling, is an example of concern for the interests of consumers and the producers of Iberian pork products (such as jamón Ibérico) (Szyndler-Nędza and Nowicki, 2018). This was also driven by the need to protect and maintain, at an appropriate level, the forest pasture resources that are closely linked to this production. Originally, the quality standards were contained in a 2007 royal decree; but the shortcomings of the legislation were reviewed in a decree in 2014. The quality standards concerned strictly assigning labeling conditions to distinguish the labeling of Iberian pork products, while taking into account the general labeling and food information provision requirements of the EU. New regulations included provisions to improve the traceability of products by requiring seals on products, which must allow the rearing system and diet of the pigs to be identified. Stricter and clearer product labeling requirements have also been established to improve the quality of information. It was considered important to inform the consumer about what percentage of Iberian pig breed was being used in the product being purchased. Restrictions have been applied to the use of labels with certain descriptions, logos, images, drawings, acronyms, brands, and emblems, which may mislead the consumer about the product being purchased – in particular to avoid confusion between products whose raw material is based on pigs using pastureland and foodstuffs derived from pigs fed on compound feed.
Terms related to the rearing of pigs and the processing and preservation of high-quality pig products are strictly defined. Defined terms include “dehesa” (i.e., meadow or pasture), which is a geographical area where agroforestry and land management techniques are used based mainly on the dwelling of animals on grassland and in forest areas in which oak trees are mainly present. Human action is essential in such areas to ensure its protection and sustainability – a minimum of 10 trees per hectare is required. Another term is “montanera”: an animal diet based on the use of acorns and dehesa grazing resources in Spain and Portugal. The marking and labeling of pork products for sale has been introduced: – by type of product, – descriptive according to pig diet, – according to breed or crossbreeding pattern. These measures are an example of the Spanish state’s concern for the interests of both consumers and producers of Iberian pork products. At the same time, thanks to a vibrant promotional system, dried jamón Ibérico ham is known not only in Spain but also throughout Europe (Szyndler-Nędza and Nowicki, 2018). Efforts to establish standards and benchmarks can serve as an example for other countries.
Despite the measures taken and regulations implemented, consumer perceptions of the product are not clear. This has been confirmed by surveys carried out in recent years (García-Gudiño et al., 2021). The Spanish market offers a variety of Iberian pork products, but 75% of consumers participating in one of the surveys did not know what criteria Iberian pig production must meet and what things characterize Iberian products. Consumers considered these products to be tastier and healthier, and produced to higher welfare standards. They also considered them too expensive. Labeling and farming conditions were considered the most important characteristics of pork. Labeling products that are obtained through traditional production is important. Most of the interviewees imagined that Iberian pigs are raised extensively in a dehesa ecosystem. In reality, two-thirds of Iberian pigs are raised intensively. The public’s low level of knowledge about the different types of pig production indicates that there is a need for consumer education in this area (García-Gudiño et al., 2021).
The niche market for pork is growing quite rapidly (Honeyman et al., 2006). The social attributes and credibility of the outdoor production system are being used to promote these products. Local production on family farms, natural outdoor rearing conditions using litter, no use of antibiotics during rearing, environmentally friendly rearing, no animal by-products in feed mixes, and known provenance are all claims that, according to Honeyman and Harmon (2003), the potential customer/consumer expects.
Prices for feed and live pork have a certain market character. Forecasts indicate that pork consumption in Europe will gradually decline; therefore, producers wishing to maintain pig production must look for alternative production systems that will ensure an outlet for the products they produce, and higher prices. One solution may be sustainable free-range production. It is widespread throughout the world but its scale varies. In Spain, free-range systems cover 5% of the national pig population. In France, about 2% of pigs are kept in outdoor systems. In the Netherlands, the proportion of producers keeping free-range pigs is 1%, and in the UK, 40% of the pig breeding herd is kept under these systems. The free-range pig system is often found outside Europe, in Australia, the USA, and on the African continent (Gębska et al., 2022).
An assessment of the environmental, economic, and social sustainability of conventional and organic pork with respect to the supply chain was made by Zira et al. (2021). They expressed this in terms of per unit of product (1,000 kg of pork) and per unit of area (1,000 ha) as applied to four main components in pork supply chains: (1) farm and feed production, (2) slaughtering, (3) wholesale and retail, and (4) consumption. The organic pork supply chain was more balanced in terms of almost all the indicators as expressed per unit area, but less balanced for some indicators when expressed per unit product. Organic pork production required more feed per kilogram of product produced. Environmental, economic, and social assessment is very important, as it helps to identify tradeoffs between the aforementioned pillars of sustainability.
Pig livestock production in alternative systems is quite often carried out at a relatively small scale due to lower productivity, lower unit production rates, higher feed consumption, and longer production cycles. However, these systems can be an alternative to pig production in intensive, indoor systems. Free/pasture/outdoor system production combines environmentally beneficial practices, ensures a high degree of biodiversity, the conservation of natural resources, and high standards of pig welfare in line with the behavioral needs of the species. At the same time, it meets the requirements and expectations of consumers who prefer pork that is obtained from animals kept under more natural conditions.