According to AHDB, the Standard Pig Price (SPP) in Great Britain fell by 0.76p in the week ending July 11, reaching 177.97p/kg deadweight. This was 29.74p lower than during the same period last year.
The SPP has remained below 180p/kg for six consecutive weeks. Since the beginning of 2026, it has declined by more than 15p, although the fall since the start of the second quarter has been just over 3p, indicating a degree of market stabilisation.
At the same time, the current price remains more than 20p below the five-year average. The British SPP has now stayed below this benchmark for 16 consecutive weeks.
An estimated 161,600 pigs were slaughtered in Great Britain during the week ending July 11, down 1,900 head from the previous week. Nevertheless, clean pig slaughter remained 7% higher than a year earlier.
The average carcass weight stood at 90.55kg, which was 0.49kg above the previous year’s level but 0.37kg lower than in the preceding week. Compared with the peak recorded in early January, the average weight has fallen by 5.21kg, including a decline of 4.23kg since the beginning of the second quarter.
AHDB noted that this trend suggests the backlog of pigs awaiting slaughter, which had previously led to heavier animals accumulating on farms, has gradually been cleared.
European Pig Prices Continue to Decline
In the week ending July 5, the average EU Grade S reference pig price stood at 139.49p/kg, down 0.53p on the previous week. This marked the fourth consecutive weekly decline.
Price trends varied among individual countries. Prices in Spain rose by 0.41p/kg, while Belgium recorded a decline of 1.05p/kg and Danish prices fell by 3.61p/kg. Pressure on the European market is being linked to abundant pork supplies and sluggish consumer demand.
The UK Grade S reference price stood at 184.52p/kg during the same period, up 0.57p on the week. As a result, the gap between the UK and average EU prices widened to 45.03p/kg.
Demand Shifts Towards Fresh Pork
Retail demand for pork in the UK remains mixed. During the 12 weeks ending June 14, total pork purchase volumes fell by 3.4%, while consumer spending declined by 2.7%.
The largest decrease was recorded in processed products, including bacon, sausages and ham. AHDB suggested that growing consumer concern about ultra-processed foods may have affected demand in these categories.
By contrast, fresh pork sales performed strongly. Purchase volumes increased by 5.1%, while spending rose by 4.8% year on year. Demand for pork mince grew particularly sharply, increasing by 25.6%, as consumers increasingly chose it as a more affordable alternative to higher-priced beef mince.
Seasonal demand for barbecue products could support the market in the coming weeks. However, prolonged hot weather may partly offset this effect by reducing retail footfall and consumer activity, while also lowering feed intake and growth rates in pigs.
Reports of sow mortality during the latest heatwave have also highlighted the importance of effective temperature control and ventilation on farms.
European Pork Surplus Remains a Key Risk
Further developments in the British market will largely depend on broader European conditions. Lower pig prices in Germany could intensify downward pressure, while Spain continues to face excess pork supplies due to restricted access to certain international markets.
Increasing the use of cold storage may provide temporary relief but will not resolve the underlying oversupply. Moreover, the eventual return of stored products to the market could trigger another round of price declines.
A further risk for British producers is the decision by some processors to terminate supply contracts. The effects are expected to become more apparent in October. Producers unable to secure alternative sales channels may face difficulties marketing pigs ready for slaughter.
Overall, seasonal demand and improved processing capacity are providing some support to the market. However, abundant pork supplies across Europe and persistent price pressure indicate that any recovery is likely to be gradual.
PigUA.info, based on materials from euromeatnews.com