Pork

This meat is taken from Alentejo pigs, a traditional Mediterranean breed with African origins. Its fine-grained, tasty, succulent meat is the result of a special diet of acorns and herbs that the animals graze on. The color of the meat ra... READ MORE

This meat is taken from Bísaro pigs raised in the districts of Bragança and Vila Real in northern Portugal. Bísaro pigs are fed with local agricultural products, especially chestnuts. Bísaro Transm... READ MORE

Old spots pork is differentiated from other, conventionally produced pork, by its greater fat, smaller and darker muscles, higher tenderness, juiciness and retention of moisture and a completely different flavor. It is sold as cuts such a... READ MORE

The Schwäbisch-Hällisches Landschwein pig breed emerged around 1820 as a result of crossing Chinese saddleback pigs with the existing wild pig population in Schwäbisch Hall in Baden-Württemberg, Germany. The Chinese pi... READ MORE

Named after the province of Siena in Tuscany and the Italian word la cintura, meaning belt, referring to a distinctive white stripe which runs through this pig's coarse black hair, Cinta Senese is widely known for excell... READ MORE

Viande de Porc de la Marque Nationale Grand-Duché de Luxembourg refers to pig meat produced by around 40 farmers throughout the country using exclusively non-industrial methods. The origin of pigs is not regulated, but it is import... READ MORE

The Kakhuri Ghoi pig, an indigenous breed from the Kakheti region of Georgia, is known for its easy domestication and adaptability to local environments. Thanks to the history of decline starting in the 1930s due to crossbreeding in Soviet farms a... READ MORE

Kintoa pork comes from renowned pie noir du Pays Basque, farmed outdoors in small herds, feeding only on acorns, chestnuts, and ferns. The meat has a pronounced red color, marbled with white to pink intramuscular fat, and once co... READ MORE

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 us... READ MORE

Turopoljska svinja is a Croatian pig breed named after its place of origin, Turopolje. It is believed that Turopolje pig is a result of cross-breeding the Siska breed with the Krskopoljski breed. These pigs have white or grey ski... READ MORE

THESE PIGS ARE IN DANGER OF BECOMING EXTINCT. Thought to be genetically related to the Mediterranean turf pig, East Balkan swine is the only surviving native Bulgarian breed of pigs. This ancient pig breed was crossed with the Thracian fl... READ MORE

THESE PIGS ARE RARE AND THEY ARE GRADUALLY DISAPPEARING. Bazna is a Romanian pig breed named after the eponymous small municipality in the district of Sibiu. In the 19th century, Bazna breed was crossed with Mangalica, then with ... READ MORE

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 in... READ MORE

THIS SPECIES IS CRITICALLY ENDANGERED. Morava pig is black with lop ears and smooth, thin hair. Its body is long and narrow, while the shoulder blades and hams are not quite developed, with little muscle. This breed of pig is known for it... READ MORE

Porc noir de Bigorre is pork meat coming from Gascon Noir de Bigorre pigs, the oldest breed of pigs known in France. Their meat is marbled with intramuscular fat and surrounded by an outer layer of white fat. Once cooked, the fat... READ MORE

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 s... READ MORE

Welsh pig is white with lop ears, a thick curly tail, and fine, straight hair. This domestic breed of pig is characterized by a long and pear-shaped body with well-developed firm hams and lean, broad set legs. Thought to be related to an ... READ MORE

Traditionally Reared Pedigree Welsh Pork is fresh pork meat from Pedigree Welsh pigs that are reared in a traditional way, in small herds and with a lot of freedom to move without stress. Pig farming is a Welsh tradition for many... READ MORE

Reared for more than 500 years in the Yucatán peninsula, the Mexican hairless pig is characterized by its black color and large, pointed ears. It all began when the Spaniards introduced Celtic pigs, Asian pigs, and Iberian pigs, and the com... READ MORE

Porc de la Sarthe is pork reared on farms in the Sarthe region in France, sold as whole carcasses or as cutlets. The animals feed mostly on a cereal-based diet in the fields or in open buildings on straw mats, and they are slaughtered whe... READ MORE

Porc de Vendée is mature pork (at least 182 days at the day of slaughter) that is reared in the open and fed on a diet based on cereals in the Vendée region in France. They are raised in a sustainable way to prevent stress for the an... READ MORE

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 an... READ MORE

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 18... READ MORE

Cắp nách is the name for a unique breed of Vietnamese black pigs originating from the mountainous Sapa region. In Sapa, locals let these pigs to roam free and find their own food in the forest and gardens, which is why the meat is so sweet ... READ MORE