Zootechnics

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From farm to processing: how Mangalița farmers can add value to their products

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Processing – The Key to Unlocking the Economic Potential of the Mangalitsa Breed

For Mangalitsa pig farmers, meat processing is the key to achieving real economic value. The “from farm to finished product” model not only maximizes profit but also positions producers within a premium market segment with strong export potential. Added value emerges when raw meat is transformed into aged specialties such as dry sausages, cured ham, smoked lard, and dry-cured products.

Processing technology requires strict discipline: slow maturation, careful control of humidity and temperature, the use of natural spices, and the avoidance of synthetic additives. Products made under these conditions meet Clean Label standards and can obtain PGI (Protected Geographical Indication) or organic certification, significantly enhancing their market appeal.

Integrating production involves investments in own slaughtering facilities or partnerships with certified units, as well as developing a coherent brand identity. Successful examples from western Romania show that farmer cooperatives and direct sales through short supply chains are viable solutions for ensuring profitability and resilience.

In addition, funds available through the Rural Development Programme (PNDR) and the CAP Strategic Plan (PNS) can be accessed for the modernization of processing units and the digitalization of traceability systems. Farmers who invest strategically in processing can turn Mangalitsa into a genuine driver of sustainable rural development, fully capitalizing on the potential of this native breed.

(Photo: Freepik)

 

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