UK and EU deadweight pig prices

Figure 1. Weekly grade E pig reference prices (p/kg dw)

Source: AHDB, EU Commission

This graph shows weekly grade E deadweight pig prices in pence/kg over the past two years. The top blue line is for the UK and shows prices have remained higher than the rest of Europe and began to fall at the end of 2025. The trends for Denmark, the Netherlands, Germany, Spain and the rest of the EU shows prices reaching a peak in mid 2025 but falling to a new low in early 2026.

Table 2. Weekly grade S pig reference prices (p/kg dw)

Source: AHDB, EU Commission

Figure 2. Weekly grade S pig reference prices (p/kg dw)

Source: AHDB, EU Commission

This graph shows weekly grade S deadweight pig prices in pence/kg over the past two years. The top blue line is for the UK and shows prices have remained higher than the rest of Europe and began to fall at the end of 2025. The trends for Denmark, the Netherlands, Germany, Spain and the rest of the EU shows prices reaching a peak in mid 2025 but falling to a new low in early 2026.

Table 3. Specific sow quotations (week ended 15 February 2026)

Source: Vion Farming, Danish Crown, AMI

*Converted at weekly rate of 1 € = 0.87024

Please treat comparisons across countries with caution as the reference prices are ‘gross prices’ - before deductions or retrospective bonuses. In some countries, such as the UK, there are below-the-line deductions from the gross price, which are carried by the producer, like procurement, transport, meat inspection, classification, levy, lorry washing and insurances. In other countries, some or all of these costs are covered by processors which increases processor expenses and results in a lower price paid direct to producers. Additionally, while prices are expressed on a cold weight basis, producers in various EU countries may be paid on a cold weight, hot weight or liveweight basis. Hot and liveweight prices will be converted into a cold weight equivalent and these conversion factors can vary across countries.

The lean meat percentages of pigs are recorded at slaughter by abattoirs on an EU scale, with pigs being classified as a being either S, E, U, R, O and P grade. Grade S pigs are those with a lean meat percentage of recorded cold carcase weight of 60% or more, with grade E pigs having a percentage of 55% or more but less than 60%.    

This dataset was produced by our Data and Analysis Team.

If you need any further help, email Martin, Dorian, Gavin or Esther at econ@ahdb.org.uk.