His father pushed on and since 2009 he has been at the helm himself: “I was trusted, able to invest, and put my ideas into practice. With many sacrifices, I built an extra barn for eight hundred animals and improved the entire farm.” There is now space for 2,600 slaughter pigs. His biggest inspiration? His grandmother: “She was the real farmer… she taught me to love the animals.” That passion pays off: “We achieve returns and feed conversions that were once unthinkable.”

Collaboration with VAEX

For seven years now, SAIM has been working with VAEX. “It’s a partnership always focused on improvement. VAEX pays attention to every detail, and that helps us grow.” At the same time, the rules are strict. “We strictly follow the regulations of the local health authorities. It takes a lot of time and money, but with the right mindset, you see it works. We deliver a high-quality product that is admired in many countries.”

Looking to the Future

Still, he worries about the lack of successors in the sector. “Many young people no longer choose this profession. Yet it’s a wonderful trade, full of passion and fulfillment. There really should be training programs to better prepare and inspire young people. Only then can we keep the sector alive.”

Almost 30 Years Among the Pigs

A personal view of the Italian market by VAEX consultant Roberto De Pol: “I’ve been working in the pig sector for almost thirty years now,” says Roberto De Pol. His role: “maintaining contacts, finding new clients, spotting opportunities,” such as the recently launched soccida and VAEX Commerciale initiatives. What he enjoys most: “the direct contact with people… understanding what they need.”

“There’s a lot of uncertainty,” Roberto explains. “Prices are good right now, but a single infected wild boar can shut down an entire region. You can drop from €2 per kilo to €1.50, and there’s nothing you can do about it.” That’s understandably frustrating for many farmers. On top of that, companies are dealing with high production costs, stricter regulations, and a shortage of staff. Still, Roberto also sees opportunities: “Companies that keep investing, with an eye for genetics and performance, will survive. Especially now that more and more small players are disappearing.”

Heavy Pigs, Unique Flavor

Italy is world-famous for its Prosciutto di Parma and San Daniele. For these, heavy pigs (>170 kg) are crucial, especially for larger hams. “Duroc pigs provide the right balance between lean and fat.” There are big differences between North and South Italy. “In the north, you see more scaling up and better logistics. In the south, it’s often smaller companies with wonderful regional products, but they usually stay local.”

The Click with VAEX

His collaboration with VAEX began at a trade fair in Hannover. “I met Dirk, and there was an instant connection. We started supplying piglets to farmers who were open to a new channel.” What makes VAEX such a good partner for Italian customers, in his view? “The mentality. Dirk is a professional guy, inspires trust, and knows that no customer is the same. And: we deliver quality. Almost never any problems with the piglets, which helps enormously.” The service level is also high. “If there’s an issue, we address it immediately. We work here with our own technical advisor, Dr. Merlini, who communicates directly with the Danish veterinarians. Customers feel that we think along with them and don’t just impose things.”