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PGI — Pays de la Loire
Porc de Vendée: reared outdoors in the Vendée bocage and fed on regional cereals, yielding a firm, flavourful, and generous meat.
Pork from Pays de la Loire, PGI (IGP) since 1997.
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Porc de Vendée PGI (IGP) is the result of a clear ambition: to raise pigs in harmony with the Vendée bocage and regional grain resources. Recognised in 1997, the "Porcs Fermiers de Vendée" PGI guarantees that the animals are reared outdoors and fattened for at least six months in the department of Vendée and in the bordering cantons of neighbouring departments.
Traditional outdoor farm rearing lies at the heart of the specifications. The pigs must have open access to an outdoor grassy range, with at least 84 m² per animal. This freedom of movement gives the meat its characteristic maturity and firmness, thanks to the animals' physical exercise throughout their rearing.
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The mild, sunny oceanic climate of Vendée favours cereal crops, which form the staple diet of the pigs reared in the region — a direct link between the agricultural terroir and the local pork sector. Farmers of Vendée farm-reared pork traditionally supplement this ration with linseed, rich in omega-3.
The Vendée terroir brings together two complementary resources:
Appearance
Pale to deep reddish-pink meat, white fat. Well-developed musculature from outdoor exercise.
Aroma
Subtle, natural, free from any piggery smell
Taste
Pronounced flavour, developing subtle cereal and grassy notes
Texture
Firm when cooked, does not soften excessively, uniform meat
at least 6 months, in the department of Vendée and neighbouring cantons
free access to an outdoor grassy range, at least 84 m² per animal
regional cereals, the basis of the diet
carcasses graded on weight and muscle content to meet the requirements of salters and charcutiers
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Porc de Vendée can be enjoyed as fresh meat — grilled chop, braised roast — but above all serves as the base for Vendée charcuterie specialities, including jambon cru and grillons (known as rillons or rillauds in other regions). The firm meat withstands thorough cooking without losing its tenderness.
Since: 1997
Area covered: Vendée and bordering cantons of neighbouring departments
Key requirements: Outdoor rearing, grassy range ≥ 84 m²/animal, fattening ≥ 6 months
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