Porc d'Auvergne

Porc d'Auvergne is outdoor-reared fresh pork produced within a defined area of the Auvergne region of France. Pigs are slaughtered at a minimum age of 26 weeks, and carcasses must reach a hot weight of at least 75 kg. The designation covers whole carcasses, half-carcasses, primary and secondary cuts, and consumer portions, sold fresh or frozen.

About this designation

Porc d'Auvergne is registered as a PGI under file number PGI-FR-0697, with EU protection granted on 2 June 2008, and is recorded in eAmbrosia under identifier EUGI00000013877. The geographical area consists of 1,808 municipalities drawn from the departments of Allier, Puy-de-Dôme, Haute-Loire, and Cantal, with specific municipalities in Puy-de-Dôme and Cantal excluded as named in the specification. The processes of farrowing, weaning, and fattening must all take place within this defined area. Pigs are raised outdoors with access to outdoor range land during fattening, at a space of 83 m² per pig. From the age of 12 weeks, feed must consist of at least 75% cereals or cereal-based products and must contain less than 1.7% linoleic acid; manioc and sweet potato are prohibited. Pigs are slaughtered at a minimum age of 26 weeks, and carcasses must have a hot weight of at least 75 kg, with a muscle ratio between 53 and 64. The specification describes the meat as having a homogeneous red colour, neither light nor dark, and a white and firm residual back fat. When sold fresh or frozen, labelling must include the words 'porc d'Auvergne', the logo of the collective mark, and the logo of the quality and origin identification sign.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 2 June 2008 under file number PGI-FR-0697, eAmbrosia identifier EUGI00000013877.
• Pigs must be slaughtered at a minimum age of 26 weeks, with carcasses reaching a hot weight of at least 75 kg.
• From 12 weeks of age, feed must comprise at least 75% cereals or cereal-based products and contain less than 1.7% linoleic acid; manioc and sweet potato are prohibited.
• The geographical area encompasses 1,808 municipalities across four departments, with specific municipalities in Puy-de-Dôme and Cantal excluded by name.

Tasting notes

Auvergne free-range pork IGP. Robust flavored meat from highland farming.

HoReCa use

Auvergne regional preparations, including tripoux and potée auvergnate.

Packaging

• Same as other pork IGPs