A safe production of pork requires control of all parts of the production chain from production in the pig houses to slaughtering and cutting up at the abattoir. After cutting up, all pork in Denmark can be traced back to the abattoir and the time of slaughtering.

There is full trackability in all deliveries of pigs to the abattoir in order to be able to trace the pigs back to the individual pig producer, from the pig is delivered to the abattoir and until cutting up and deboning the following day.

After cutting up, deboning and packaging, there is trackability from the individual package and back to the place of production and the time of production. Through production data gathered during the production it is then possible to trace the product back to a group of pig producers delivering during a specific time interval.

This level of trackability is fully approved for international trade in pork.

Read more about the different aspects of traceability at the abattoir