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Best Néo-Aquitain Pork Types
Kintoa pork comes from renowned pie noir du Pays Basque, farmed outdoors in small herds, feeding only on acorns, chestnuts, and ferns. The meat has a pronounced red color, marbled with white to pink intramuscular fat, and once cooked, it becomes very juicy, soft, and tender, with an intense flavor reminiscent of spices and nuts.
Due to a slow growth, this breed of pigs develops significantly more fat than other commercial breeds, which makes it excellent for curing - Kintoa pork is used to make famous jambon du Kintoa, or Kintoa ham, and many other traditional products such as boudin, chicons, bacon and cured jowl.
Porc du Sud-Ouest is fresh pork meat from pigs born and reared in the South-Western France in the regions of Aquitaine, Midi-Pyrénées and Poitou-Charentes, specific for rearing pigs for a long time and with a tradition of using dent maize to feed the animals.
At the time of slaughter, the carcasses must minimally weigh 90 kilograms, and they are sold fresh as whole carcasses, halves, cuts or boned meat. The meat has high amounts of polyunsaturated fatty acids, lipids and vitamin E. It has a redder color than regular pork, and it is tender, juicy, with an intense, strong taste when cooked.
Porc du Limousin is pork with a minimal percentage of fat, raised and slaughtered in the Limousin region in France. The pigs are fully mature on the day of slaughter (182 days), and they feed on cereals and corn, to control the quality and percentage of the fat.
Because of their slow rearing process, the meat is flavorful, tender and juicy, with a nice pink color and white, firm fat as opposed to the meat of pigs raised in the standard ways. Transport to the slaughterhouse and handling are strictly controlled as to limit the stress for the animals, and only the best meat is approved to be sold after slaughter.
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