Meat quality of indigenous pig breeds in selected countries of central and southwestern Europe – a review

Abstract The conservation and promotion of local pig breeds through targeted breeding initiatives, support for niche markets, and appropriate policy measures are crucial for halting the loss of genetic diversity and ensuring a resilient, adaptable pig production industry. This fact prompted a review of the literature on native pig breeds in Europe, which are valued for their adaptability to extensive systems, their contribution to biodiversity, and the high-quality meat characteristics they produce. This review aims to examine the contribution of non-improved pig breeds to meat quality and identify the sources of the underlying differences. This paper synthesizes performance and meat quality data from major Western, Southern, Central, and Eastern European breeds, highlighting substantial diversity in growth rates, carcass yields, and physicochemical meat parameters. Despite slower growth and variable yields, many native breeds produce meat with favourable water-holding capacity, rich colour profiles, and distinct textural properties, characteristics linked to traditional feeding regimes and longer fattening cycles. The results underscore the potential of native pig breeds, not only in preserving regional heritage, but also in delivering premium-quality pork for niche markets. Understanding their growth dynamics, carcass composition, and meat characteristics is essential for developing sustainable, high-value pork chains across Europe.