SOUTHWEST
PORK
A STORY OF TRADITION
Family pig farming in the Southwest predates the Middle Ages. By the 16th century, the development of maize cultivation in the Southwest allowed for the promotion of a maize-pork model:
An Exploitation Logic
PGI SOUTHWEST PORK
After obtaining the PGI Bayonne Ham in 1998, to valorize all other parts of the carcass, a request for PGI Southwest Pork was submitted to the European Commission. Southwest Pork officially obtained its PGI in 2013.
The PGI Southwest Pork guarantees the raising of pigs in the geographical area of the Southwest and their feeding throughout the fattening phase, resulting in a distinctive and high-quality meat.
Similar to the PGI Bayonne Ham, this European recognition provides consumers with assurance of origin and quality.
FRESH MEAT FROM SOUTHWESTERN PGI PORK
Southwestern Pork is a breed of pig that:
- Southwestern Pork is a breed of pig that: Is born and raised in the Southwest region, which includes the former administrative regions of Aquitaine, Midi-Pyrénées, and Poitou-Charentes.
- Is fed with high-quality dent corn-based feed, often produced on the same farm or neighboring cereal farms.
- Is slaughtered at a live weight of around 120 kg (higher than the national and European average).
The PGI Southwestern Pork designation thus helps preserve this type of farming and sets apart this pork production from the Southwest in the market.
PROCESSED PRODUCTS DERIVED FROM SOUTHWESTERN PGI PORK
A wide range of processed products made from certified PGI Southwestern Pork meat is available.
Indeed, every part of Southwestern Pork carcasses is utilized:
- Fresh meat consumption, fresh sausage…
- Cooked charcuterie: pâté, blood sausage, andouille, pork confit.
- Dry-cured meats (especially Bayonne Ham PGI): dry sausage, cured sausage, belly (flat or rolled).
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