Our contract farmers raise pigs in Finland and Sweden. In addition, we raise pigs in Estonia on our own farms. We sell products made from local pork under HK®, Scan® and Rakvere® brands.
Pigs are naturally curious
Pigs are naturally social animals that want to explore their environment. They like various stimuli, such as straw, hay and wood as well as toys, such as balls, paper bags and ropes. Pigs have an established hierarchy and that is why mixing of groups is avoided.
Pig feed is mainly local grain and by-products of the food industry. Protein sources can include, for example, broad beans, rapeseed and soy.
Rapeseed pork is a Finnish innovation
HK Rypsiporsas® rapeseed pork is a unique innovation on a global scale; it is a result of thorough research work. The idea itself is quite simple: in addition to domestic grain, pigs feast on rapeseed oil. This makes meat fat naturally softer and healthier. No soy is used in the farming of rapeseed pork.
Rypsiporsas® meat always comes from HKScan’s carefully selected contract farmers. Rypsiporsas® feeding is one of the most closely monitored in the world. That is why the pigs grow and, above all, feel well. Shiny hair and a tail curled up are good signs of pigs doing well.
No tail docking in Finland and Sweden
Pigs raised in Finland and Sweden always have tails. Sounds obvious, but the reality is different: tail docking is routinely done in many countries. Tails indicate the welfare of pigs: a stressed pig can bite the tail of its mate. In Estonia, tail docking is allowed according to local regulations.
Male piglets are castrated during their first week of life using pain relief, local anaesthetics or anaesthesia. Only employees who have appropriate training are allowed to perform the operation.
We explore the rearing practices together with universities, research institutes and other companies so that we can continuously develop animal welfare.
Employees at our slaughterhouses are trained and the process is strictly controlled. In addition, there is always a veterinarian on site who inspects all the animals. All our slaughterhouses have recording video surveillance and we are constantly developing our operations.