In German-speaking countries, the fattening uncastrated piglets is hardly known. Many livestock farmers and breeders consider the risk of loss of meat quality due to boar odour to be too great.
Increasing efforts and interests regarding animal welfare by fattening boars has led more and more farmers to consider fattening boars, if sales were secure and open questions were clarified. This technical guide aims to do clarify these open queries.
The leaflet presents the current state of knowledge on boar fattening and the use of boar meat and highlights the key aspects of castration-free fattening of male piglets. Production and processing practices in Great Britain and Ireland, Spain, Portugal are compared, genetic potential is discussed, adaptations of management approach for boat behaviour, challenges faced with adequate amino acid supply, reliable odour detection, different options for processing, marketing options, and concludes with 10 rules for successful boar fattening. This tool is most relevant for German-speaking organic farmers and farm advisors in Austria, Germany, Luxemburg and Switzerland.