Limousin pork Label Rouge
To achieve high-end meat, you have to take your time. As a result, Limousin Label Rouge pork is raised for at least 6 months before being slaughtered. It is thanks to this wait that the pork produces its aromas and tenderness.
After slaughter, not all carcasses are labeled, only the best of production is chosen to satisfy your expectations and your palate.
The black ass pig
A particular species is the pride of our terroir: the Limousin black cul. This Iberian pig has the particularity of having black spots on its white body. It is a very lively animal and above all a real glutton!
The faults found in the past make it successful today: its flesh is firm and its fat is abundant. The black cul is therefore ideal for your cooking and in charcuterie.
Where to buy Limousin pork or cul noir?
You will easily find Limousin pork on market stalls and in local butchers. On the other hand, it is more difficult to find black butt pork. It is occasionally sold at certain butchers/charcutiers.
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