Pietrain
Extrieur
The Pietrain has a sturdy build, and its conformation makes it excellent as a meat pig. The Pietrain pig is a carrier of the thick buttocks, so all piglets of this breed have extra large buttocks. The breed is considered the most muscular pig breed in the world. Characteristic of these piglets are the black spots on its body, and the small, upright ears. Pietrains have strong teeth with substantial canines. These fangs are especially noticeable in males (boars). When piglets fight each other, they can inflict substantial injuries on the opponent with the canines. When Pietrains are kept in captivity on a meat farm, the canines are shortened; they are filed off.
The skin of the Pietrain is almost completely bare except for a few stiff hairs. However, the animals may be brushed with a soft brush and rub the skin with baba oil or udder ointment. This can help the animals against itching as it keeps the skin supple. The hooves are hard, and do not need trimming, as they wear down quickly enough. The additional claws of the Pietrain pig do need to be trimmed regularly.
Pietrain piglets grow at lightning speed; a piglet can grow as much as 500 grams per day. An adult Pietrain reaches a weight of 240-300 kilograms, with boars being heavier than sows. They reach a shoulder height of 82 centimeters and average 10 to 15 years of age. The sow has an average of 11 piglets per litter.
The Pietrain is a breed of pig from Belgium and is primarily kept and bred for the meat industry. Pietrains are piglets that grow quickly and develop meat at a rapid rate, making the animal favored by pig farmers. In the 1920s through 1950s, this breed of pig was found only in and around the Petrem plate. The breed originated from crosses between the Belgian landrace and the Berkshire from England. The Berkshire pig was imported to Belgium in the years following World War I because there were not enough breeding piglets in Belgium to meet the demand for pork. Because the Berkshire was imported, there were again enough piglets for the meat industry, and a new breed, the Pietrain, gradually emerged.
After World War II, the demand for leaner meat grew. The prosperity among the population increased, which meant that people did not have to work as hard. Since fat was needed primarily to do the heavy work, there was a great demand for lower-fat meat. Since the breed's inception, the Pietrain pig was known for the low fat content in its meat, which made it a good fit. Around 1960, the first Pietrains were imported into the Netherlands.
History
Meat
Typically, Belgium sells most fresh pork here. In other countries, meat is often "aged" for a few days before being sold.
Flemish pork production is characterized by carcasses with a high proportion of lean meat, high cutting efficiency and efficient growth. The predominant use of the Pietrain as a finishing boar contributes significantly to this. On average, a low carcass fat content is associated with a low intramuscular fat content (fat in the meat, also called marbling or fat marbling), which does not enhance the flavor and succulence of the meat. Indeed, it is well known that the fat content in meat is one of the most important factors for flavor.
There are currently two types in the Pietrain breed: the Belgian type and the German type. The Belgian type has an excellent slaughter quality, which manifests itself in extreme muscling in superstructure and hindquarters. the fattening properties are poor and the breed is very stress sensitive. The reproductive properties are less favorable. The German type is less extreme in its muscling, but has better fattening properties. Especially the growth of animals of the German type is considerably better.