The First Step
Every journey begins with a single step. Australian pork is no different. Every day, Australian pig farmers raise and produce the finest pork on the planet. We’re proud of what we do and the animals we raise.
Regardless of the production system used, Australian pork is produced at the highest standard to produce the highest quality food.
From piggery to plate, the story of Australian pork is one that needs to be told, explained and shared. We care deeply for our animals and the lives they lead while in our care.
This is our story, the story of Australian pork.
Mating & Pregnancy
This journey begins with female pigs. A healthy sow can mate every 21 days.
Gilts or sows are introduced to boars or are artificially inseminated. A mating stall is used for up to five days to protect the sow in early stages of pregnancy.
Sows are moved into the gestation area of the breeder sheds or paddocks. These pens or paddocks allow sows to move around freely and be monitored carefully during their pregnancy. They will remain here for most of their pregnancy (approximately 116 days).
Pig farmers carefully manage their pregnant sows, preventing fighting and bullying while also helping sows to experience a more natural and social pregnancy.
A week before giving birth, pregnant sows are moved into the farrowing or birthing sheds or paddocks.
This housing can include the use of piglet protection pens (farrowing crates) to ensure individual care for the sow and her piglets during and after the birthing process. Piglet protection pens assist in preventing the sow unintentionally crushing her piglets.
Most sows give birth naturally, only requiring intervention if complications arise. Newborn piglets are carefully attended to following birth to ensure their survival and growth.
Sows remain in the farrowing area, nursing their piglets for about 3–5 weeks until the piglets are weaned.
The final step to Aussie pork
Once slaughter weight is achieved, the pigs are transported for slaughter. This is typically around five to six months.
The pigs are calmly moved in small groups through the receiving and holding yards towards the slaughter process.
Approximately 85 per cent of pigs are stunned with carbon dioxide (CO2) gas while the remainder receive electrical stunning. The pigs are checked for unconsciousness before being stuck with a blade and are deemed dead.
The pigs are prepared and processed to the highest Australian food safety standards, providing Australian customers with some of the best pork in the world.