Porc du Sud-Ouest

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 using dent maize to feed the animals.

At the time of slaughter, the carcasses must minimally weigh 90 kilograms, and they are sold fresh as whole carcasses, halves, cuts or boned meat. The meat has high amounts of polyunsaturated fatty acids, lipids and vitamin E. It has a redder color than regular pork, and it is tender, juicy, with an intense, strong taste when cooked.