Viande de porc, marque nationale grand-duché de Luxembourg (Luxembourg pork)

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Viande de porc, Marque Nationale Grand-Duché de Luxembourg

Viande de porc, Marque Nationale Grand-Duché de Luxembourg

Viande de porc a IGP pork from Luxembourg. The pigmeat in this case differs from other pork through its superior quality, ie a red colour, light marbling with fat, minimum fat and a total absence of PSE (pale, soft, exudative) meat. A light cover of fat is not only tolerated but even desirable. Exudative meat is detected by pH measurement (pH < 5.8 measured on each carcase after slaughter in the long dorsal muscle). The pork is marketed in the form of whole carcasses for butchers/pork butchers and retailed for end consumers.

The quality and specific character of the pork is essentially due to the nutrition and to rigorous control in slaughterhouses; these factors have led to an undeniably high reputation among consumers.

The product is obtained by a non-industrial method; there are 40 or so farmers/producers throughout the country. The origin of the pigs is not regulated and they are fattened for at least three months on the farm; the fattening ration contains at least 60% cereal, no more than 1.5% polyunsaturated fatty acids and no fishmeal. The density of pigs in the piggeries is controlled. At the slaughterhouse, the weight must lie within a defined weight scale, the pH measured in the long dorsal muscle must be over 5.8 and the percentage of lean meat must lie between 50 and 62%.

Reference: The European Commission

Welfare of pigs