Porc de Normandie

Porc de Normandie is a PGI covering fresh pork, marketed as whole carcass or cut pieces, produced in five Norman départements and adjoining cantons. Each pig must have access to an outdoor run and receive a cereal-based diet constituting at least 75% of its feed, with slaughter permitted only after a minimum age of 26 weeks.

À propos de cette appellation

Registered as a PGI on 25 November 1997 under file number PGI-FR-0192 (eAmbrosia identifier EUGI00000013208), Porc de Normandie covers fresh pork produced within the départements of Eure, Seine-Maritime, Calvados, Orne and Manche, together with the cantons bordering those départements. The product may be placed on the market as a complete carcass or in cut pieces. Each pig must have access to its own outdoor run. Cereals and their by-products must constitute 75% of each pig's feed. The minimum age for slaughter is 26 weeks, and selection for meat quality is carried out at the abattoir. Evidence of origin is established by a tattoo applied to each pig by the breeder at the relevant stage of the process. Products bear the designation Porc fermier de Normandie together with the name and address of the certifying authority. The control body named in the specification is QUALINORM, based in Caen. The applicant group at registration was S.Y.V.O.R., located in Alizay. The specification notes that pig rearing in Normandy dates from the Middle Ages and that Normandy farm pork was the first type of pork to be awarded a red label in France.

Source: Le document du registre dont cette entrée a été tirée · récupéré 26 août 2026

Faits distinctifs

• Registered as a PGI on 25 November 1997 under file number PGI-FR-0192.
• Each pig must have access to its own outdoor run, and cereals and their by-products must constitute 75% of its feed.
• The minimum age for slaughter is 26 weeks; selection for meat quality is carried out at the abattoir.
• Origin is verified by a tattoo applied to each pig by the breeder; products must bear the certifying authority's name and address.

Notes de dégustation

Normandy pork IGP.

Usage HoReCa

The product is used in Norman charcuterie preparations, including traditional products such as salami-style dry sausage (saucisson sec).

Emballage

• Same as other pork IGPs