Description
Viande de porc commercialisée sous forme de carcasse entières ou découpées.
Historique
L’élevage du porc en Normandie remonte au Moyen-Age. Plusieurs races locales ont existé dans la région.
Le porc fermier de Normandie a obtenu le premier label rouge attribué à du porc.
Données issues de l'INAO : octobre 2017
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