Description
The Porc du Limousin PGI is pork belonging to the local breed, called Cul-Noir de Saint-Yrieix la Perche, characterized by black-colour of the head and back.
Production Area
The production area of Porc du Limousin PGI includes the three departments of Limousin, (Haute-Vienne, Creuse, Corrèze) and the Charente Limousine, which together are a homogenous land from a natural and agricultural point of view. It includes also some areas of the neighbouring regions of Midi-Pyrenees, Auvergne, Aquitaine, Poitou-Charentes and Centre.
Production Method
The pigs, which are always tattooed to enable their traceability, are raised in a traditional way through the naisseur-engraisseur methods, in small-sized farms. Their diet consists of cereals, with a limited amount of maize and of vegetable proteins. To improve the quality of the finished product, the animals are raised at a moderate growing speed which enables to achieve, once aged of 26 weeks, a weight of minimum 90 kg and an optimal fat deposit.
Appearance and Flavour
Porc du Limousin PGI meat is a colour going from pink to bright pink. It has tender consistency with white and firm fat deposits which are the peculiarity of the product and influence largely on its taste. In particular, the tenderness of the meat is due to its maturity level.
History
Since the 19th century, the Limousin region was marked by the big production of pigs due to the grocer industries, which are still highly developed. Dedicated to the familiar consumption, since centuries the pig from Limousin is well-known due to its firmness and to the good taste of its meat and fat, in addition to the quality of its charcuteries (delicatessen). Its meat were also exported, in particular to the Atlantic coast, during the fatting period in order to transport by boat the pickled slices. The progress of transports has enabled to expand the use and the reputation of Porc du Limousin PGI over the French borders.
Gastronomy
The Porc du Limousin PGI can be conserved for a few days in the refrigerator, stored in the coldest compartment. It can be cooked in different ways also depending on the cut chosen. Anyway, a slow cooking is suggested, as it enables the meat to remain tender in the centre. The recipes are many: grilled, roasted, in the pressure cooker. It is ideal for barbecue, as it combines perfectly with a smoked taste. Its flavour can be enhanced with aromatic herbs like thyme, laurel and savory, which are perfect for all pork dishes.
Marketing
The product is sold as Porc du Limousin PGI. It is marketed fresh, whole without head, or in slices packed in trays with protected atmosphere which guarantees a longer conservation and keep unaltered its organoleptic features and its flavour.
Distinctive Features
The slow growth and the selected and accurate diet give the Porc du Limousin PGI a tender and tasteful meat.
