Limousin pork and black-bottomed pig

Limousin pork has also carried the Label Rouge since 1994. A PGI also accompanies this first label. With these two certifications, you can be sure of a quality product where the animals are born and reared exclusively in Limousin.

Label Rouge Limousin pork

To achieve top-of-the-range meat, you need to take your time. For this reason, Label Rouge Limousin pigs are reared for a minimum of 6 months before being slaughtered. It is thanks to this wait that the pork produces its aromas and tenderness.

After slaughter, not all the carcasses are labelled; only the best of the production is chosen to satisfy your expectations and your palate.

The black-bottomed pig

One particular species is the pride of our region: the Limousin black-bottomed pig. This Iberian pig has the particularity of having black spots on its white body. It is a very lively animal and above all a real glutton!

The defects it had in the past are now its success: its flesh is firm and its fat is abundant. The black ass is therefore ideal for cooking and charcuterie.

Where can I buy Limousin pork or cul noir?

Limousin pork is easy to find on market stalls and in local butchers' shops. However, it is more difficult to find cul noir pork. It is sold occasionally in certain butchers' shops.