List of products by brand LE PORC FRANCILIN
Porc Francilin is a sector bringing together breeders, a nutritionist, a slaughterhouse, and processors from the Paris basin, offering the best...
The Association for the Promotion of Francilin Pork brings together every link in the pork industry: a pig nutrition expert, breeders, a slaughterhouse, and processors. These Parisian-area stakeholders share a common passion and a common territory. Xavier Grymonprez, one of the last pig breeders in the Île-de-France region, has chaired this association for the past 10 years. Together, they created the "Le Porc Francilin" brand.
Francilin Pork is made up of pigs raised in the heart of the Paris basin and fed on cereals mainly from farms, particularly flax seeds, which gives the meat exceptional taste and tenderness.
Le Porc Francilin brings together the expertise of several generations of breeders and artisans to create a range of local products.
Le Porc Francilin fully incorporates the specifications of the Le Porc français label, but also includes the following commitments:
- Breeding: Francilin Pigs must be born and raised within a 200 km radius of Paris Notre Dame.
- Slaughter: Francilin Pigs must be slaughtered within 150 km of their breeding in a slaughterhouse located in the Île-de-France region.
- cutting: For fresh meats and fresh charcuterie, Francilin pigs must be cut in workshops located in Île-de-France.
- processing: Cooked cured meats and dry cured meats must be produced within a radius of 200 km around Paris Notre Dame.
