Most commercial pigs are kept indoors; welfare within indoor systems can range widely depending on enrichment, space, and management; understanding what distinguishes better from worse indoor welfare helps consumers.
Indoor pig welfare should be evaluated on its own terms rather than only against outdoor systems. Well-designed, well-managed indoor systems with appropriate enrichment, adequate space, and high-quality stockmanship can achieve genuinely good welfare outcomes. The critical variables are the provision decisions made above legal minimums: enrichment type and quantity, space allowance, group stability, and the attitude and skill of the people caring for the animals. Choosing certified indoor pork that meets welfare standards above minimum requirements supports welfare-positive indoor production.