Porc 'Cul-Noir'

The "Cul-Noir" pig is a Limousin breed of pig (known as the Saint-Yrieix breed) that has occupied the western Massif-Central for several centuries. Hardy and undemanding, the "Cul Noir" pig is vigorous, with a traditional, natural breeding method that produces healthy meat of excellent taste. Chestnut consumption is undoubtedly responsible for the highly appreciated flavor of the meat and the whiteness of the bacon. Rillettes, crickets, pâtés, boudins and hams illustrate the incomparable quality of this pig, which is recognized by professionals in the culinary arts. Several butchers in the Saint-Yrieix area sell Cul-Noir pork. It is also on the menu of several restaurants.