French Porks

Kintoa pork comes from renowned pie noir du Pays Basque, farmed outdoors in small herds, feeding only on acorns, chestnuts, and ferns. The meat has a pronounced red color, marbled with white to pink intramuscular fat, and once co... READ MORE

Porc noir de Bigorre is pork meat coming from Gascon Noir de Bigorre pigs, the oldest breed of pigs known in France. Their meat is marbled with intramuscular fat and surrounded by an outer layer of white fat. Once cooked, the fat... READ MORE

Porc de Normandie is pork from the French regions of Eure, Seine-Maritime, Calvados, Orne and Manche that can be sold either as a whole carcass or cut in pieces. The pigs are reared in a sustainable way, with an outdoor area where each in... READ MORE

Porc du Sud-Ouest is fresh pork meat from pigs born and reared in the South-Western France in the regions of Aquitaine, Midi-Pyrénées and Poitou-Charentes, specific for rearing pigs for a long time and with a tradition of us... READ MORE

Porc d'Auvergne is a uniquely tasting fresh meat from pigs reared in the open air in the French region of Auvergne with its numerous cantons and municipalities, mountains and valleys with a favorable level of rainfall, beneficial to the s... READ MORE

Porc de Franche-Comté is fresh meat from pigs, either females or castrated males that have been fattened on whey. The meat is produced in the Franche-Comté region in France. The pigs are slaughtered when they are at least 18... READ MORE

Porc de la Sarthe is pork reared on farms in the Sarthe region in France, sold as whole carcasses or as cutlets. The animals feed mostly on a cereal-based diet in the fields or in open buildings on straw mats, and they are slaughtered whe... READ MORE

Porc de Vendée is mature pork (at least 182 days at the day of slaughter) that is reared in the open and fed on a diet based on cereals in the Vendée region in France. They are raised in a sustainable way to prevent stress for the an... READ MORE

Porc du Limousin is pork with a minimal percentage of fat, raised and slaughtered in the Limousin region in France. The pigs are fully mature on the day of slaughter (182 days), and they feed on cereals and corn, to control the quality an... READ MORE