Porc d'Auvergne

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 soil on which the pigs spend their days.

The animals feed on a diet of at least 75% cereals and cereal-based products, making the meat firm and homogeneously red in color. It is neither light nor dark, and the back fat is firm and white. When cooked or roasted, Auvergne pork is delicately tender and very juicy with a typical, pleasant, pork taste, a strong smell and is very succulent and well marbled.

Renowned for the quality of its pork, Auvergne has great regional dishes to incorporate this tasty meat in - cabbage and potatoes with pork, Soupe au Chou (cabbage, pork, lard and potatoes) and Potée Auvergnate (hotpot with cabbage, leeks, turnips, carrots and pork).