Belgium leads in high-yield pork production - EuropeanPork | EuropeanPork
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1 June 2019

Belgium leads in high-yield pork production

Based on the standardized European SEUROP classification, Belgium has a leading position in terms of slaughters in the highest class.

SEUROP classification: structured quality

The SEUROP classification was developed to enable an objective evaluation of meat quality for the whole of Europe. It indicates the degree of ‘meatiness’ of the pig, which is represented by the letters S-E-U-R-O-P, going from S (for ‘superior’) to P (for ‘poor’). Each class differs from the previous one by a lean meat percentage of 5%. This way the classification ensures the transparency of the sector.

Belgium in leading position

When we divide the number of pig slaughters based on the SEUROP classification, what immediately catches the eye is Belgium’s leading position in terms of slaughters in the highest class (S). Moreover, the number of slaughters belonging to this highest class (S) continues to increase year after year.

Pigs: slaughters (number of pigs classified according to SEUROP)

Pigs: slaughters (number of pigs classified according to SEUROP)

High-yield pork from Belgium

The Belgian Landrace is known for its high yield. It combines a high percentage of lean meat with a high carcass weight. The Belgian farmers deliver a lean pig with a meat percentage of +60% and a dressed weight of +96 kg. In other words, an efficient butchering of the Belgian Landrace guarantees more meat per piece.

Publications

Pork catalogue

Meat cuts: exhaustive range of Certified European pork cuts, offered by the Belgian meat suppliers.

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Belgian Meat suppliers guide

Who is who: complete overview of all Belgian meat suppliers, with product specifications, activities, certifications, destinations,…

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Get in touch with the Belgian meat suppliers

The Belgian meat suppliers are ready to offer a Certified European pork solution tailored to your needs. Leave your contact details and we’ll find the meat supplier that’s most fit to help you.

VLAM
Koning Albert II-laan 35 bus 50
B-1030 Brussel
T: +32 2 552 80 11
F: +32 2 552 80 01
E: meatinfo@vlam.be

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