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Twelve practices chosen around four pillars that define pig welfare and promote more sustainable and ethical systems in Europe.

The new Royal Decree 809/2025 introduces changes to stocking densities and animal welfare in pig farms, directly impacting management practices, space per pig, and the environmental conditions of production buildings.

With a herd of 8.7 million pigs, Italy’s swine sector must overcome challenges such as import dependence and ASF.

The event, organized by IRTA, brought together more than 900 professionals and honored 43 farms across Spain for their excellence in productivity, animal health, and welfare.

Technology makes it possible to optimize feeding, environment, and health, improving efficiency and welfare in pig farms.

Importadora de Insumos de Panamá has built a new fattening farm with capacity for 660 animals, equipped with the SF3D feeder and Rotecna panels.

Pork provides high-quality proteins, B-group vitamins, and essential minerals that contribute to growth, muscle health, and overall well-being.

Latin America stands at a turning point toward a more sustainable swine industry focused on implementing the best practices in animal welfare.

Applying biosecurity measures in daily farm operations helps prevent disease, optimize production, and ensure safe and sustainable practices.

Feeding animals from weaning until they leave the farm accounts for 50–60% of total production costs.

The Observatory for the Treatment of Swine Slurry (OTPP) calls for extending the useful life of waste cogeneration plants by 10–15 years.

A total of 99 farms will compete for one of the statuettes at the gala to be held on October 24 in Lleida.

Training, and above all, education, are key to avoiding mistakes and complying with biosecurity protocols.

Enric Mateu, doctor in Veterinary Medicine from the Universitat Autònoma de Barcelona, ​​offers us an overview of the current situation and explains how the virus has evolved, its impact, and the lessons learned during this time.

Pork accounts for 42% of all meat consumed in Spanish households, consolidating its leadership over other animal proteins.