View source for Porc de Normandie (Normandy pork)


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[[Image:Porc de Normandie.jpg|300px|thumb|right|Porc de Normandie]]
'''[[Template:Indication Géographique ProtégéeFr|IGP]] Porc de Normandie''' is Normandy farm [[pork]] marketed as a complete carcass or in cut pieces

'''Geographical area''': The départements of Eure, Seine-Maritime, Calvados, Orne and Manche, as
well as the cantons bordering on these départements.

'''Evidence of origin'''  Evidence of the product's origin is provided by means of a tattoo applied to
each pig by the breeder when it is three weeks old then by the attachment of
a tag when the fattening process begins. In addition, on leaving for the
abattoir, each pig is tattooed with the farm number. At the abattoir, each
carcass is stamped with the words "LE FERMIER NORMAND", and each
cut piece is given a tamperproof label. The identified items are documented
at each stage of the process.

'''Acquisition''': Each pig has access to its own outdoor run with an area of 50 square metres. 75% of
the pigs' feed consists of [[cereals]] and their by-products. The minimum age for
slaughter is 26 weeks, and selection for [[meat]] quality is carried out at the abattoir.

'''Link''': The link with the geographical origin of the product derives from the following factors:

(1) traditional rearing methods (outdoor run - feeding on [[cereals]] produced in the
region), and

(2) a reputation attested by the choice of this [[meat]] by prestigious Parisian restaurateurs
and by Japanese restaurateurs for festive occasions. In addition, Normandy farm [[pork]]
is chosen for the manufacture of traditional charcuterie products such as the [[salami]] style
dry [[sausage]] (saucisson sec) supplied to seafarers.

'''History''': Pig rearing in Normandy dates from the Middle Ages. Several local breeds
have existed in the region. Normandy farm [[pork]] was the first type of [[pork]] ever to be
awarded a red label. 

'''Reference:  [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=560 The European Commission] ''' 

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[[Category:Ingredients]]
[[Category:Meat]]
[[Category:PDO-PGI-TSG ingredients]]