Pig products and processed meats

All about French products

Meat quality that meets increasingly stringent specifications
- to ensure products’ health safety and meet consumers’ expectations
- suited to different markets (dry and cooked processed meats) and customers (France, EU, Russia, Japan etc)

Very high hygienic standards met in all parts of the sector due to heavy involvement by the authorities

A French culture of processing: ¾ of French pork changed into very varied products based on the richness of its cuisine.

French cooked ham


  • Typical brine recipes
  • Suggested mode of use
  • Typical shelf life
  • Process flow sheet

French cooked ham

Bayonne cured ham PGI

Bayonne cured ham PGI

French potted duck

French potted duck

French raw fermented dried sausage

French raw fermented dried sausage

French countryside pate

French countryside pate

French pate in pastry

French pate in pastry

French liver pate

French liver pate

French dried cured ham

French dried cured ham

French dices belly

French dices belly

Dried cocktail sausage

Dried cocktail sausage

French hot dog sausage

French hot dog sausage

French pinned smoked sausage

French pinned smoked sausage

Cooked smooth cocktail sausage

Cooked smooth cocktail sausage

Documentation

 EU pig production: key figures
Free | download this document (0,9 Mo)

EU pig production: key figures
Free | download this document (1,1 Mo)

All documents on this topic
 

Contacts

Gilles NASSY
Meat Products division Director
Phone: +33 (0)2.99.60.98.41
Send an e-mail

Patrick CHEVILLON
Livestock and meat quality
Phone: +33 (0)2.99.60.98.44
Send an e-mail

Brice MINVIELLE
Good slaughterhouse hygiene practices
Phone: +33 (0)2.99.60.99.96
Send an e-mail

Arnaud BOZEC
Slaughterhouse quality control
Phone: +33 (0)2.99.60.93.81
Send an e-mail

Vincent LEGENDRE

Phone: +33 (0)5.62.16.61.75
Send an e-mail

Mathieu MONZIOLS
Tomograph - Composition of meat cuts
Phone: +33 (0)2.99.60.98.47
Send an e-mail

Pierre FROTIN
Slaughterhouse processus
Phone: +33 (0)2.99.60.98053
Send an e-mail