Porc de Normandie

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 individual pig is given its own 50 square metres to live and feed.

The rearing of Normandy pigs dates back to the Middle Ages. In addition, at least 75 % of the pigs' diet must come from cereals, and they are slaughtered when they are at least 26 weeks old. Normandy pork is a common choice for top Parisian and Japanese chefs on festive occasions and is also a top choice for making charcuterie products from the meat, such as dried salamis.