New Zealand produced pork is born and raised in Aotearoa and has higher animal welfare and environment standards than many of the countries we import pork from. Plus, we reckon, pork born and raised in New Zealand delivers a better tasting and quality product, and you are supporting our local producers, and the wider New Zealand economy, which is ultimately better for us all.
Imported pork comes from over 25 countries around the world including places like China, Poland, Estonia, Denmark and Spain, as well as the US, Canada and Australia. While around 60% of the pork consumed in New Zealand comes from overseas, nearly 85% of cured pork like bacon and ham is imported.
Currently, there’s no requirement to provide information on the label showing where pork comes from – it might simply have the name of a New Zealand processor. So, unless the package says the product is made from New Zealand pork, it probably isn’t!
The sector follows world-leading farm practices in animal welfare. All farmers and those who manage or own pigs in New Zealand are held accountable to the Animal Welfare Act (1999) and the current Animal Welfare (Pigs) Code of Welfare.
More than 95% of commercial pork produced in New Zealand now carry the ‘Born and Raised in New Zealand PigCare™’ certified label – assuring Kiwis that the pork they choose comes from pigs farmed right here in New Zealand to our high standards of welfare.
Look for the ‘Born and Raised in New Zealand PigCare™’ certified label in-store.
To know the pork you are buying is New Zealand keep an eye out for for our PigCare™ and 100% New Zealand Pork, Bacon and Ham labels at your supermarket or local butcher. Look for ‘NZ Pork’ on the pricing sticker; and for bacon and ham check the ingredients list to ensure it is made using local ingredients. If it says 'made from local and imported ingredients' most likely, it is not New Zealand pork.
New Zealand pork production has a very low carbon footprint (0.2% of agricultural emissions) compared to other animal production.
New Zealand pork producers are focused on ensuring every farmer has conducted an environmental assessment and has a plan in place to manage the environmental risks and opportunities on their farms.
For pork to be free range, it must come from a pig that lived its entire life in an open paddock with access to shelter. Free range pigs can move freely between their shelter and the paddock outside. Free farmed means that the breeding pigs live outside with their piglets until weaned, and after weaning from their mothers, young pigs are housed in open barns with straw bedding.
Location and climate is a big factor in whether pigs can be farmed outdoors. Outdoor breeding is only possible in a moderate climate with low rainfall and free-draining soil conditions. In New Zealand, that means most of the local outdoor production is based in Canterbury. New Zealand is unique internationally in that it has some locations with the climate and soil type that allows successful outdoor breeding.
Indoor farrowing or birthing systems have inbuilt piglet protection to support the survival of as many well-grown healthy piglets as possible, whilst also meeting the needs of the sow.
Farmers generally choose to use these pens to protect piglets from being crushed by their mothers.
The sow has her own feed and water which avoids competition with other sows, and the piglets have a separate heated area to keep them warm and encourage them to rest in a safe zone away from the sow.
This system also means the staff looking after the pigs can safely access the sow and piglets to care for them. Sows are moved to a farrowing pen from five days before giving birth, and may they remain in the pen for a maximum of 28 days after giving birth.
The International Agency for Research on Cancer recommends people watch how much processed meat they eat in order to reduce the risk of cancer. However, the amount of pork eaten in New Zealand is well within the recommended healthy eating guidelines.