Porc du Limousin

Porc du Limousin is a French PGI covering fresh pork produced within the Limousin region and the Charente Limousine district. The designation requires pigs to reach a minimum age of 182 days at slaughter and mandates a minimum percentage of fat, with dripping meats excluded through genetic and carcass testing. The applicant group and certifying authority is CERTILIM, based in Limoges.

About this designation

Porc du Limousin was registered as a PGI on 25 November 1997 under file number PGI-FR-0188 (eAmbrosia identifier EUGI00000013204). The geographical area defined by the specification comprises the Limousin region — formed by the départements of Haute-Vienne, Creuse, and Corrèze — together with the Charente Limousine district, described in the specification as a homogeneous territorial unit in terms of natural features and agricultural activity. The specification requires that pigs be a minimum of 182 days old at the date of slaughter. A minimum percentage of fat is mandated as a condition of the designation, and dripping meats are excluded by means of both genetic and carcass testing. The product must also conform to the minimum national technical standards for pork and to the specifications listed under Label No 17-90. The link to geographical origin rests on the historical and contemporary reputation of Limousin pork. The specification notes a historical reputation particularly widespread in the nineteenth century and the first half of the twentieth century, during which pork production supported an important charcuterie industry in the region. Contemporary reputation is attested by the redevelopment of pork production and by the use of Limousin pork by regional charcuterie manufacturers. The certifying authority is CERTILIM, at 32, avenue du Général Leclerc, 87065 Limoges-CEDEX. Products bear the designation Porc fermier du Limousin together with the name and address of the certifying authority.

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

Distinctive facts

• Registered as a PGI on 25 November 1997 under file number PGI-FR-0188, eAmbrosia identifier EUGI00000013204.
• The specification requires pigs to be a minimum of 182 days old at the date of slaughter.
• Dripping meats are excluded from the designation by means of genetic and carcass testing.
• The defined geographical area covers the three départements of Haute-Vienne, Creuse, and Corrèze, plus the Charente Limousine district.

Tasting notes

Limousin pork IGP raised on regional pasture and grain feed.

HoReCa use

Limousin pork has historically supplied a regional charcuterie industry that the specification describes as remaining very active; regional charcuterie manufacturers use it in their top-of-the-range cured meats.

Packaging

• Same as other pork IGPs