Improvements in nutrition, genetics, and management have had a major impact on the pig industry in the past few decades. World pig meat production has increased by over 30% in the past 15 years. Pig surveys must be done every 6 months in Europe, which includes sows, gilts, and prospective gilts. Germany, France, Denmark, Italy, The Netherlands, Belgium, the UK, and Poland are the major contributors to Europe’s pig production. France is declining however due to rural tourists, and Italy is still importing. Poland is showing potential for expansion. Spain is showing a large increase in annual individual pork consumption and there is a large attempt to increase carcass quality through genetics. The Iberian pig is being raised under free-range conditions and fattened for the cured product industry. Spain still has the advantage of low production costs and area to expand. Customers must be satisfied with ensuring food safety and quality, minimizing environmental impact from production, and ensuring animal welfare. Programs such as the IPPC (Integrated Pollution Prevention and Control) are aimed at minimizing air and water/soil contamination. In order to improve animal welfare Europe is implementing new strategies for weaning age, tail docking, and general animal management.