JAGA's Steirerei

St. Veit in der Südsteiermark

In recent years, mainly lean pigs have been bred to meet consumer demand. These pigs had about 50% less bacon than their ancestors. In the meantime, however, it has become known that lean pork does not offer the best taste. Pigs with a little more intramuscular fat are popular again. Fat serves as a flavour carrier and ensures juicy, tasty meat when prepared. Apart from the pig breed (genetics), the feeding and the age of the animals are decisive for the taste. The more and longer the muscles of the pig are used, the tougher they become. To keep the pork nice and tender and tasty, the animals are usually slaughtered at the age of six to seven months.

JAGA's animal welfare barn
Since December 2020, we have been operating our new "low-emission animal welfare barn". This barn offers the animals different pens and zones where they can pursue their natural needs, but also cause hardly any annoying stench and noise to the neighbours.