Meat

Pork

Local breeds reared outdoors or under high forest — terroir pork, the raw ingredient of great regional charcuterie.

10 listed products

This category brings together pigs of local breeds or those adapted to the terroir, reared in extensive systems — outdoors, in wooded runs, and fed on regional cereals: Porc d'Auvergne, de Franche-Comté, Kintoa, du Limousin, Noir de Bigorre, de Normandie, de la Sarthe, du Sud-Ouest, de Vendée. This category covers the animal sold as such; its processing — ham, saucisson, pâté — falls under charcuterie.

Normandy Cochon de Bayeux A pig breed from the Norman Bessin, born of a 19th-century cross, almost wiped out by the war and… PGI Auvergne Porc d'Auvergne Like Porc de Franche-Comté for smoked sausages, Porc d'Auvergne is the supreme raw material for the… PGI Franche-Comté Porc de Franche-Comté Without this pig, slowly reared on Comtois farms, neither Saucisse de Morteau nor Saucisse de… PGILabel Rouge Pays de la Loire Porc de la Sarthe Le Cénomans — farmhouse pork from Maine reared on straw since the Middle Ages, an alliance of a… PGI Normandy Porc de Normandie Reared in the shade of apple trees and bocage grasslands, Porc de Normandie carries the rich, balanced… PGI Pays de la Loire Porc de Vendée Porc de Vendée: reared outdoors in the Vendée bocage and fed on regional cereals, yielding a firm… PGILabel Rouge Limousin Porc du Limousin A pig reared slowly, fed on cereals from the Limousin terroir, delivering pink meat of tenderness and… PGILabel Rouge Aquitaine Porc du Sud-Ouest A heavy pig fed on maize from the Gascon country — the tradition of milhoc that creates all the flavour… PDO Aquitaine Porc Kintoa The Pie Noir du Pays Basque has roamed freely in the oak forests of the French Pays Basque since the… PDO Midi-Pyrénées Porc Noir de Bigorre A thousand-year-old Gascon breed rescued from extinction, the porc noir de Bigorre roams the oak and…