Because it’s better for you, your health, and the environment.
Conventional hog farming uses many antibiotics, often the same ones used in humans. The more antibiotics that are used, the greater the probability that bacteria will become resistant to them. Hog farming without antibiotics therefore helps prevent the development of antibiotic-resistant bacteria.
It also tastes better. Pork raised without antibiotics ensures a healthy and delicious taste experience, because it is both good and good for you. That’s the duBreton promise—a taste for healthy living!

Hog raising and pork processing at the duBreton meat plant are certified by Agro-com, an independent external organization recognized by the Canadian Food Inspection Agency (CFIA).
To obtain certification, duBreton followed a number of rigorous steps to define the program, production and feeding specifications, and control measures, and to determine how monitoring and inspection measures would be applied to production, animal feed, and the processing center. Periodic followups and inspections are still performed to ensure ongoing compliance with standards.
Look for the Agro-com certification label to ensure you’re getting quality pork.

Antibiotics act as growth promoters. A pork raised without antibiotics takes 15 days longer to reach maturity than a conventionally raised pig. Vegetable grains are also more expensive than animal by-products. Production and feed costs are therefore higher.

You can recognize the superior quality of this meat by its uniform color, marbling, and pH. When served pink, this quality product allows you to savor the genuine taste of pork, which is mouthwatering, tender, and juicy. It’s sure to please the finest connoisseurs.

The quality and uniformity of this pork is due to stringent controls and monitoring at each stage of production and processing, from breed selection and the controlled vegetable grain diet free of antibiotics to precision cutting and hand trimming in ultramodern facilities. The company has set up controls considered the strictest in the industry.

The difference lies in the way the hogs are raised. No antibiotics are administered at any stage of their lives. During the entire growth stage, they receive feed that consists solely and exclusively of vegetable grain, including corn, soybean meal, wheat, bread flour, peas, and extruded soybeans, plus dietary supplements such as vitamins and minerals. Their diet is therefore free of animal bone meal and fat.

The key to success is keeping the animals healthy. Farms that produce duBreton pork are free of major diseases thanks to stringent application of strict biosecurity measures, including

• Monthly serologic tests
• Multisite production systems
• Secure farms located in remote regions
• Certified transportation
• Regular veterinary inspections
• A feed monitoring program
  

Despite all the measures in place, a pig can still get sick. If this happens, the pig is treated, identified, and removed from the farm and the program. These pigs are not sold by duBreton with the Agro-com certification label.

Firstly, to ensure a safe food supply. In North America, it is still legal to feed animal by-products to hogs. Conventional hog farms can also use a host of antibiotics. In a number of cases, these antibiotics are the same ones used in humans. The more antibiotics that are used, the greater the probability that bacteria will become resistant to them. Raising hogs without antibiotics therefore helps prevent the development of antibiotic-resistant bacteria.
Secondly and most importantly, to meet a basic consumer need. Consumers are increasingly concerned about their health and what goes into the food they eat, but they don’t want to compromise on taste. Pork raised without antibiotics is a reassuring alternative that corresponds to their values and offers superior sensory qualities.