Archaeological finds at 'Forcello' in Bagnolo San Vito have provided splendid evidence of ancient husbandry practices and testify to the presence and importance of pig farming in the Mantua area. Gran Suino Padano refers to pig meat and is the favoured 'ingredient' in the pork processing industry. Italian pig breeders have long focused on producing such meat, especially in the Po Valley, which accounts for 60% of the Italian pig herd. To be classified as Gran Suino Padano, the meat must come from the Large White or Italian Landrace breeds, or a cross between the two. The Duroc breed is also allowed, but only makes up 25%. Animals must be born and bred in areas close to the Po basin and Triveneto, an area extending across Emilia-Romagna, Lombardy, Veneto, Friuli and Piedmont. The animals must be fed in full compliance with production specifications. In order to guarantee properly mature meat, the animal should weigh no less than 160 kg and be at least 10 months old when slaughtered. The animals must meet the criteria established in the herd book for pedigree pigs, with at least one parent registered in this book. This type of pig has mature, firm, compact, tasty meat with a good colour and a sufficient layer of either white or pink fat. Meat that is pale, loose, wet, dark, dry, stiff, excessively veined, with insufficient fat (or fat that is oxidized), greasy or with unusual colours is not allowed.