Description
The Porc de la Sarthe PGI is fresh pork meat obtained by animals raised in the specific geographic area of the Loire and Centre regions.
Production Area
The production area of Porc de la Sarthe PGI is located in the department of Sarthe and in some municipal areas of the departments of Maine-et-Loire and Mayenne in the region Pays-de-la-Loire, and of the departments of Eure-et-Loir, Indre-et-Loire, and Loir-et-Cher in the Centre region.
Production Method
The pigs are raised in open shelters or in open air fields. Since their birth, they are nurtured with vegetables and minerals, vitamins and milk-dairy products. After a period of nursing with mother's milk, the piglet is nurtured with a balanced diet, suitable for its growth. The use of animal meals and cereals coming from genetically modified organisms is forbidden. During fatting, these fodders consist of 70% of cereals and 30% of vegetal and mineral proteins and vitamins. They are butchered when aged of minimum 26 weeks and are selected directly at the abattoir depending on the quality of their meat.
Appearance and Flavour
Porc de la Sarthe PGI is compact and pink to red colour. It features a tender consistency and is tasteful. The fat is white and firm.
History
The Porc de la Sarthe PGI is the result of a long evolution, whose first evidence goes back to the Middle Ages. During the 19th century, the meat acquired a fame described in historic and bibliographic documents. Since 1980s, this production was relaunched and the product quality has been recognized with the certification of Label Rouge in 1989. The present fame is confirmed by the sector development and by the exclusive choice of its meat to make some high-quality, traditional delicatessen. The local production of pigs enabled the development of a lot of specialties prepared by the local pig butchers.
Gastronomy
The Porc de la Sarthe PGI is conserved for a few days in the refrigerator, wrapped into an appropriate package and stored in the coldest compartment. It is perfect cooked in different manners, with attention to slow cooking of the meat to keep it tender in the centre. The recipes are many: grilled, roasted, in the pressure cooker. All the pork parts can be cooked well on the barbecue. The cut known as filet mignon is much appreciated: a tender muscle with a weight of maximum 800 gr. It can be cooked poêlé (sauté), braised or also cooked in a cast iron pan. Seasoning with olive oil, lemon or green pepper is advised, as it enables to further enhance its flavour.
Marketing
The product is sold as Porc de la Sarthe PGI. It is marketed fresh, whole without head, or in slices packed in trays with protected atmosphere which guarantee a longer conservation and keep unaltered its organoleptic features and its flavour.
Distinctive Features
The authentic flavour of Porc de la Sarthe PGI is the result of a long farming tradition and a close collaboration of farmers, butchers and distributors. The cereal- and barley-based fodder influences greatly on the meat quality.
