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{{#seo:
|title=Traditionally reared pedigree Welsh pork
|titlemode=replace
|keywords=#traditionallyrearedpedigreewelshpork #fat #pork #protein #hams #dairy #beef #peas #wildboar #bread #sunflower
|hashtagrev=12032020
|description=TSG Traditionally reared pedigree Welsh pork is meat from pigs that have been reared according to a mode of production which is traditional in practice...
}}


[[Image:Traditionally reared pedigree Welsh pork.jpg|300px|thumb|right|Traditionally reared pedigree Welsh pork]]
'''[[Template:Traditional Speciality Guaranteed |TSG]] Traditionally reared pedigree Welsh pork''' is [[meat]] from pigs that have been reared
according to a mode of production which is traditional in practice. The traditional
rearing method of production allows for a slower more natural growth rate whilst
prioritising minimising stress levels and high welfare standards.

'''DESCRIPTION'''

[[Template:Traditional Speciality Guaranteed |TSG]] Traditionally reared pedigree Welsh pork is [[pork]] from Pedigree Welsh Pigs that
have been reared according to a traditional system of production. [[Template:Traditional Speciality Guaranteed |TSG]] Traditionally reared pedigree Welsh pork carcass is known for its fine cut balance providing
good loin eye muscle, long length of loin and well developed [[hams]]. It has a high
killing out at a minimum 65 % and grades well at all weights. [[Template:Traditional Speciality Guaranteed |TSG]] Traditionally reared pedigree Welsh pork has a propensity to lay down [[fat]] but this is not excessive with
a minimum back [[fat]] thickness of 10mm at [[pork]] weight and 14mm at heavier weights
(75kgs deadweight). The [[meat]] is light in colour as defined by an independent chroma
meter analysis which described it as being low in red and yellow values providing a
less intense [[meat]] colour. This [[meat]] colour will darken as the pig achieves heavier
slaughter weights and at higher slaughter weights there is visibly high veining of
intra muscular [[fat]] (marbling) without excessive back [[fat]].

When cooked the [[meat]] has a succulent delicate [[pork]] flavour and savoury aroma
which both develop on maturity. The [[pork]] is very tender because of the overall
higher [[fat]] levels within the [[meat]]. Because of the natural higher [[fat]] levels of the [[pork]]
it may have higher cooking losses which will vary depending upon the cut of [[meat]].

''Compositional data''

Calorific value: >300kcals/100g

Back [[fat]]: Min 10mm (at [[pork]] weight > 50kgs (deadweight)

Min 14mm (at heavy weights> 75kgs (deadweight)

These distinctive and unique eating qualities are derived from a combination of:

− The long history of the Pedigree Welsh breed and its history of selective
breeding for these particular carcass and eating qualities

− The traditional rearing methods of production which priorities minimizing
stress levels and high welfare standards and allows for a slower natural growth
rate.

While the title refers to the word ‘[[pork]]’, this specification applies to all carcass cut
[[pork]] and [[offal]].

'''METHOD OF PRODUCTION'''

[[Template:Traditional Speciality Guaranteed |TSG]] Traditionally reared pedigree Welsh pork is reared using specific traditional
practices which are very different from conventional commercial systems of
production.

[[Template:Traditional Speciality Guaranteed |TSG]] Traditionally reared pedigree Welsh pork is [[pork]] only produced from birth
notified Pedigree Welsh Pigs. All pigs must be birth notified with the British Pig
Association or a pig breeders association keeping a Pedigree Welsh Pig herd book.
Each animal can be identified through its individual ear tattoo, which provides
authenticity and a high level of traceability.

[[Template:Traditional Speciality Guaranteed |TSG]] Traditionally reared pedigree Welsh pork pigs follow a traditional feeding regime.
The pigs are fed a diet that is low in [[protein]] where the [[protein]] percentage of
purchased feed does not exceed 20% post weaning. Low [[protein]] levels in the
traditional feeding practice in combination with the natural slower growth rate of the
breed contributes to a reduced average daily live weight gain compared with modern
systems of production. The propensity of the breed to lay down more [[fat]] also
contributes to a reduction in efficiency in the conversion of feed to lean [[meat]].
The feed used is usually a combination of straight feeds supplemented by composite
feeds. Straight feeds, where possible are grown on the farm or if feasible sourced
locally. When pigs are kept in a “tyddyn” (smallholding) traditionally their feed is
often supplemented by food co-products. These include [[whey]] and [[milk]] waste from
the [[dairy]] industry, [[yeast]] and brewers waste from the brewing industry and [[bread]]
waste, [[cereal]] and [[biscuit]] meal. Diets are also supplemented with hay and forage
crops and occasionally the mediaeval tradition of pannage occurs where pigs forage
in woodland on acorns and other seasonal [[nuts]] and [[fruit]]. Wherever possible
alternatives to [[soya]] should be sourced from the EU such as [[rapeseed]] meal, field
[[beans]], [[sunflower]] meal and/or [[peas]]. Synthetic dietary additives and growth promoters
are not allowed.

'''ENVIRONMENT'''

[[Template:Traditional Speciality Guaranteed |TSG]] Traditionally reared pedigree Welsh pork is from Pedigree Welsh Pigs that
comply with the traditional practice of being extensively reared and provided with a
natural rearing environment which allows for a natural growth rate and minimal
stress

[[Template:Traditional Speciality Guaranteed |TSG]] Traditionally reared pedigree Welsh pork is from hardy pigs that are extensively
reared both indoors and outdoors. All rearing systems must adhere to a high welfare
standard (to the RSPCA Freedom Food standard or equivalent schemes). In addition
each holding must follow ''The Code of Recommendation for the Welfare of
Livestock: Pigs or equivalent schemes''.

Extensive Outdoor rearing; - When outdoor reared, the pigs must be kept at a max
stocking rate of 30 sows/ha and minimum paddock space of 40 m square per fattened
pig (between weaning to finishing).

Extensive Indoor rearing; - When extensively reared indoors sows must be kept in
straw yards with a minimum floor space of 3.5 metres square per sow and 1.54
meters square per finishing pig. Rearing on fully slatted pens is not allowed.

'''HUSBANDRY'''

All pigs producing [[Template:Traditional Speciality Guaranteed |TSG]] Traditionally reared pedigree Welsh pork must comply with
traditional husbandry practices such as;-

Minimum weaning age 6-8 weeks.

Modern intensive husbandry practices including teeth clipping, nose ringing,
tail docking only permitted under veterinary advice and not to be regarded as
routine treatments.

Castration only allowed following veterinary advice or for heavy pigs destined
for traditional products.

Use of gestation and farrowing crates is prohibited.

'''TRANSPORTATION'''

Animal transport systems for the [[Template:Traditional Speciality Guaranteed |TSG]] Traditionally reared pedigree Welsh pork are
designed to ensure livestock are not caused unnecessary distress or discomfort.
Animals must be transported directly from the farm to the abattoir and not
transported with pigs from other holdings. Transport and handling must be kept to a
minimum and the pigs must be slaughtered at the nearest suitable abattoir to
minimise stress.

'''SLAUGHTER/BUTCHERY'''

Pedigree Welsh Pigs for the production of [[Template:Traditional Speciality Guaranteed |TSG]] Traditionally reared pedigree Welsh pork are killed as close as possible to where they are reared, preferably in small
scale abattoirs and the animals must not endure any unnecessary distress or
discomfort prior to slaughter. Stunning/killing equipment must be designed and
maintained to ensure rapid and effective stunning or killing.

[[Template:Traditional Speciality Guaranteed |TSG]] Traditionally reared pedigree Welsh pork carcasses must be hung for a minimum
of 2 days from slaughter before cutting (but preferably for longer) in chilled storage
at a temp below 4 degrees centigrade.

Natural variance in the breed from differing bloodlines and varying systems in which
breeders finish their stock can produce a variation in carcass composition and back [[fat]]
levels. This natural variation requires traditional butchery skills and experienced
cutting when processing the carcass. [[Template:Traditional Speciality Guaranteed |TSG]] Traditionally reared pedigree Welsh pork
carcasses are butchered using traditional methods, including ‘on-the hook’ cutting,
and traditional block cutting.

Minimising the stress for the pigs by adhering to high welfare standards during their
extensive rearing, in transport and prior to slaughter plus the breed's docile nature and
no known genetic predispositions to stress (such as Porcine Stress Syndrome - PSS)
provides low recorded instances of pale, soft, exudative (PSE) or dark, firm, dry
(DFD) [[meat]]. This is reflected in the tender eating quality of [[Template:Traditional Speciality Guaranteed |TSG]] Traditionally reared pedigree Welsh pork.

'''METHOD OF PRODUCTION'''

The Pedigree Welsh Pig has a unique standpoint within the spectrum of British
native pig breeds being one of the three major breeds on which the modern pig
industry was built. Its carcass confirmation shares the attributes of more modern
developed pedigree breeds such as the Large White or the Landrace while retaining
the flavour of traditional less improved native pedigree breeds such as Berkshire,
Tamworth and [[Traditionally Farmed Gloucestershire Old Spot Pork|Gloucester Old Spot]]. These specific traits to the breed have derived
through careful selective breeding over the past century. Although carcass
characteristics such as well-developed hams have improved, the breed retains its
traditional phenotypic and genotypic traits such as a natural slower growth rate and a
propensity to lay down [[fat]]. This in conjunction with its traditional extensive system
of rearing, results in lighter coloured meat, recognised for its tenderness with a
higher calorific value and succulence on cooking.

When compared to modern crossbred or hybrid conventionally reared commercial
pork [[Template:Traditional Speciality Guaranteed |TSG]] Traditionally reared pedigree Welsh pork has:

− less developed muscle colour (lighter)

− increased tenderness

− a more delicate [[pork]] flavour

− greater back [[fat]] thickness

− higher overall percentage of [[fat]]

− greater calorific value

− succulence on cooking

When comparing growth rate; a Pedigree Welsh Pig can take a minimum of 154
days to reach slaughter whereas intensively reared commercial pork can take as little
as 126 days. This slower growth is due to a combination of the slower natural growth
of the breed coupled with the lower [[protein]] feed and the extensive method of
traditional production. Lightness in [[meat]] colour due to less developed muscle colour
and an increased tenderness and delicate [[pork]] flavour can all be attributed to this
slower growth.

The breeds’ natural propensity to lay [[fat]] and its reduced efficiency in the conversion
of feed into lean muscle provides a carcass with a higher level of [[fat]] compared to
modern conventional commercial pigs. [[Template:Traditional Speciality Guaranteed |TSG]] Traditionally reared pedigree Welsh pork
has a back [[fat]] measurement at [[pork]] weight in excess of 10 mm in comparison to
commercial [[pork]] which has a target back [[fat]] measurement of 8mm. At high weights
average back [[fat]] measurements for [[Template:Traditional Speciality Guaranteed |TSG]] Traditionally reared pedigree Welsh pork are
often greater than 14mm. In addition to higher back [[fat]], there is also a higher overall
carcass composition of [[fat]], this provides an average calorific value greater than
300kcal/100g as opposed to an average value of below 200kcal/100g associated with
more commercially reared [[pork]]. This increased level of [[fat]] results in increased
succulence on cooking.

[[Template:Traditional Speciality Guaranteed |TSG]] Traditionally reared pedigree Welsh pork also provides a defined point of
difference compared with [[pork]] from other less improved native breeds with:

− less back
fat thickness

− better grading across heavier weights

− well-developed [[hams]]

− larger loin eye muscle

− superior length of loin

− high killing out percentages

Traditional less improved pedigree breeds have an average back [[fat]] measurement in
excess of 14mm at [[pork]] weight compared to [[Template:Traditional Speciality Guaranteed |TSG]] Traditionally reared pedigree Welsh pork which grades at a minimum of 10 mm at [[pork]] weight. At heavier weights less
improved native breeds would have back [[fat]] measurements in excess of 20mm and
often as large as 30mm whereas the [[Template:Traditional Speciality Guaranteed |TSG]] Traditionally reared pedigree Welsh pork
grades well at a minimum of 14mm at heavier weights.

The selective breeding of the Pedigree Welsh Pig over the last century has resulted in
a carcass that provides larger loin eye muscle, superior length of loin, more
developed [[hams]], higher killing out percentages and better grading across heavier
weights in comparison to the less improved native breeds. These combined traits
contribute to the historical recognition of the [[Template:Traditional Speciality Guaranteed |TSG]] Traditionally reared pedigree Welsh pork being an ideal butcher’s carcass.

The breed’s long history and its natural traits in conjunction with its traditional
rearing method of production provides the distinctive and unique specific character
of [[Template:Traditional Speciality Guaranteed |TSG]] Traditionally reared pedigree Welsh pork. The key components of a traditional
rearing system is to provide the following;-

''Natural growth rate''

The underlying priority with [[Template:Traditional Speciality Guaranteed |TSG]] Traditionally reared pedigree Welsh pork is for the
pigs to have a natural growth rate with a minimum 154 days to slaughter. This is
achieved through a low [[protein]] diet, of below 20% post weaning which should be
sourced locally where possible. Feed can be from straights or composite feeds and
can be supplemented with alternative feed stuffs and food co-products from food
production and forage. Synthetic dietary additives and growth promoters are not
allowed.

''Extensive rearing''

[[Template:Traditional Speciality Guaranteed |TSG]] Traditionally reared pedigree Welsh pork can be reared in both outdoor and
indoor systems but must be natural environments of a high welfare standard (to the
RSPCA Freedom Food standard or similar). Stocking rates whether reared indoors or
outdoors must enable pigs to exhibit their natural behaviour and if the pigs are reared
indoors they must be kept in straw yards and not in fully slatted pens. Intensive
commercial husbandry practices such as weaning at 4 weeks the use of gestation
crates, farrowing crates, teeth clipping, nose ringing, tail docking and surgical
castration should not be routine treatments and are only permitted under veterinary
advice. Castration for pigs destined for traditional products requiring heavy pigs is
permitted following veterinary advice.

''Minimal Stress''

The traditionally reared system is designed to minimize stress to the animal
throughout its life. [[Template:Traditional Speciality Guaranteed |TSG]] Traditionally reared pedigree Welsh pork pigs are killed as
close as possible to where they are reared and preferably in small scale abattoirs.
Transport and handling is kept to a minimum to ensure that the pigs do not endure
any unnecessary distress or discomfort prior to slaughter. Animals are transported
directly from the farm to the abattoir and not transported with pigs from other
holdings.

''Traditional Processing Practices''

[[Template:Traditional Speciality Guaranteed |TSG]] Traditionally reared pedigree Welsh pork carcasses must be hung for a minimum of
2 days to mature, this process develops flavour and tenderises the [[meat]]. Traditional
cutting methods are used to cut the carcass by processors who have the experience to
deal with a traditional product.

'''HISTORY'''

The specific characteristics of [[Template:Traditional Speciality Guaranteed |TSG]] Traditionally reared pedigree Welsh pork is
supported by extensive historical data, and has been analysed through a program of
compositional and organoleptic testing. The study objectively proved that
[[Template:Traditional Speciality Guaranteed |TSG]] Traditionally reared pedigree Welsh pork provides a point of difference both in
heritage, quality and taste.

The long history of the Pedigree Welsh Pig breed:-

Pigs have a long standing connection with Wales and is noted throughout Medieval
Welsh literature. The 11th Century Mabinogion speaks of “small animals whose
flesh is better than [[beef]]. They are small, and their name varies. They are called
moch.” These creatures (pigs) are said to have been introduced to the modern world
by Arawn, the King of Annwfn (King of the Underworld). Welsh Arthurian legend
also features the enchanted [[wild boar]] the Twrch Trwyth and the ‘white-tusked chief
of boars’ Ysgithrwyn Benbaedd as well as the oracular white sow Hen Wen.

There is little history of intensive commercialised pig keeping in Wales, for the most
part pigs were kept indoors or allowed to forage seasonally outdoors. The heritage
and tradition of the Pedigree Welsh Pig breed is largely part of a ’tyddyn‘,
(smallholding) or peasant Welsh tradition. There is also a tradition of small-scale
urban rearing in the industrialised towns where the twlc mochyn (pigsties) were
common place in the gardens of many terraced houses. Dry stoned corbelled pigsties
were also a noted form of vernacular Welsh architecture especially in the South of
the country.

As a grass growing nation, [[lamb]] and [[dairy]] production are prominent in Wales.
Traditionally smallholders would sell their lamb and beef animals at market as they
would command far higher prices, this allowed them to keep their pigs for
themselves; making [[pork]] the dominant [[meat]] for home consumption in rural areas.
The tradition was to rear pigs through summer and autumn and to cull seasonally in
winter on-farm. Each rural area would have an itinerant slaughter man who would
provide a killing and cutting service, often in ad hoc spaces in barns, outbuildings or
even outdoors. The annual kill would be a social occasion with all members of the
family contributing on the day. Fresh products such as ffagots (faggots) would be
made from the plwc ([[heart]], [[liver]] and lungs), the head would be [[brined]] to make
[[brawn]], the intestines would be cleaned to be used as casings for fresh [[sausages]], fresh
[[meat]] would be shared locally and the sides and [[hams]] would be cured and preserved
to provide [[meat]] for the coming year.

The Pedigree Welsh breed can be traced back to an indigenous white lop eared breed
of pig kept in Wales for as long as records exist. The breed has provided a huge
contribution to modern day agriculture being one of the three breeds on which
modern hybridized pig production was based. However, with the unrelenting drive
towards intensification, leaner pork and bacon carcasses were required, regardless of
the importance of flavour. The larger breed companies that dominated the market did
not favour the Pedigree Welsh Breed and this resulted in a dramatic decline of pigs
kept. In 2002 only 82 Welsh Pigs were registered within the herd book, in 2005 the
breed was declared an endangered species and has since been classified as a rare
breed by the Rare Breeds Survival Trust.

'''Reference: [https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/526114/protected-food-name-pedigree-welsh-pork.pdf DEFRA]'''

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Meat]]
[[Category:PDO-PGI-TSG ingredients]]

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