Porc de Franche-Comté

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 182 days old, with a minimum weight of the carcass being 75 kilograms.

There are strict controls in the selection of the meat - it must not be of dark or pale colors, the fat must be firm and white and there must be no bruises, burst vessels or split rinds. The pigs feed on whey due to the vast amount of dairies in the region, and for this reason, the meat is tender in cutlets, firm and juicy in hams, and has a pleasant aroma and firm fat.