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Nord-Pas-de-Calais
Porc des Hauts Pays
« Fed on cereals and linseed, our pigs are reared with passion by our farmers to produce meat of excellence. »
Pork from Nord-Pas-de-Calais.
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Nord-Pas-de-Calais
« Fed on cereals and linseed, our pigs are reared with passion by our farmers to produce meat of excellence. »
Pork from Nord-Pas-de-Calais.
AI-generated illustration
Porc des Hauts Pays is neither a breed nor an official appellation, but a quality scheme established in northern France in 1996. It is one of ten regional quality schemes in Hauts-de-France seeking to distinguish pork from "standard" production and ensure better pay for committed farmers. Unlike brands created for supermarkets, it is aimed exclusively at artisan butchers.
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In the regional farming press, its specifications are considered "by far the most demanding" among schemes aimed at artisans, with six key checkpoints: animals born, reared, slaughtered and marketed within the region; a diet of at least 75% cereals enriched with linseed; a defined genetic type — only females are selected —; and regulated weight ranges and muscle content for the cuts. The association affirms that its pigs are born, fattened and slaughtered in Hauts-de-France.
The farmers produce most of the feed on the farm from the cereals they harvest, and carefully select the best "charcuterie" females to meet the demand of artisans. According to the farming press, the association brings together around twenty producers who supply some one hundred butcher-charcuteries; for its part, the association highlights around 200 artisan butchers, charcutiers, caterers and restaurateurs across the region, whom it supports with their communications from its headquarters at the Maison des Agriculteurs in Hazebrouck.
Taste
a flavour described as exceptional by the association, with a subtle nutty note.
Texture
meat renowned for its tenderness and how well it holds up during cooking: it loses no water and remains moist.
The pigs are born and fattened in Hauts-de-France.
It produces meat rich in omega-3.
Each pig is closely inspected to select the best charcuterie females; only females are accepted into the scheme.
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This meat is prepared by member butchers, charcutiers, caterers and restaurateurs of the association, who showcase it through their expertise.
Le Porc des Hauts Pays is a regional quality scheme run by an association, with its own specifications and brand, symbolised by a "Le Porc des Hauts Pays" logo. It is not among the official quality marks (PDO (AOP), PGI (IGP), Label Rouge…).
No producer is listed for this product yet.