Auvergne Free Range Pork Belly, Skin On (Label Rouge)

Description

法國紅標愛文尼豬 傳統養殖方式的復興

法國中部愛文尼 (Auvergne) 地區的農人自13世紀起，就有放養豬隻(open-air pig farming)的傳統，至18世紀及19世紀初期最具規模。這種傳統一度息微，直至1989年，當地專業豬農與中央肉類推廣協會合作，令傳統養殖方法得以復興，並獲得著名的紅標認証(Label Rouge)及歐盟產地保護認證(IGP)。時至今日，愛品尼豬的卓越品質，備受餐飲業界人士肯定。

全天然放養　無添加激素催生

愛文尼豬在低密度的飼養環境成長，不會因擁擠的環境而受到壓力，更有充裕的活動空間，比身處封閉環境密集飼養的豬隻來得健康；而食物以非基因改造的穀物為主、含豐富植物蛋白質、礦物質、維他命，不添加激素及抗生素以催促生長。

Porc Fermier D’Auvergne (Auvergne Pig)

Reviving the Auvergne tradition

Descendant of the wild boar, from the 13th century, the first traces of open-air pig farming appeared in Auvergne. This mode of outdoor breeding sees its peak in the 18th century and early 19th. The Auvergne Farmer Pork professionals, grouped within the Center Meat Promotion Association, have been working since 1989 and are reviving this Auvergne tradition by associating it with the Label Rouge guarantee.

Today, these professionals strive to provide the consumer with a product that combines all the Auvergne tradition, the taste quality of the Label Rouge, the know-how of breeders and artisan butchers, delicatessens, caterers and restaurateurs!

Open Air Pig Farming

Summer and winter, born and bred in Auvergne , the Porc Fermier d’Auvergne runs in the fields all year round. It has shelters to contribute to the respect of its well-being, and routes of 83 m² per animal .

The Feed

The Auvergne Free-Range Pork is fed with a 100% vegetable, mineral and vitamin diet, without GMOs : a traditional diet , composed of 75% cereals, supplemented with vegetable proteins, as well as vitamins and mineral salts.