Porc du Limousin

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 and percentage of the fat.

Because of their slow rearing process, the meat is flavorful, tender and juicy, with a nice pink color and white, firm fat as opposed to the meat of pigs raised in the standard ways. Transport to the slaughterhouse and handling are strictly controlled as to limit the stress for the animals, and only the best meat is approved to be sold after slaughter.