Le Porc Noir des Peyries

The production area for Porc Noir au Peyries is more than qualitative. It is raised in its natural environment of meadows and undergrowth, in a way that resembles the wild.
Peaceful and familiar, it's a very endearing animal. Every day, it eats meadow grass and cereals (barley, triticale, wheat, rye), as well as fruit and vegetables.
Depending on the season, pigs eat acorns, chestnuts and anything else they come across while foraging in the soil. The hilly terrain makes them very good walkers, giving them very red, marbled meat. We raise them for 14 to 18 months. At that point, they weigh between 160kg and 200kg.
From our free-range rearing, we produce tasty meat and exceptional charcuterie!