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

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
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Arnaud BOZEC
Slaughterhouse quality control
Phone: +33 (0)2.99.60.93.81
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Mathieu MONZIOLS
Tomograph - Composition of meat cuts
Phone: +33 (0)2.99.60.98.47
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Pierre FROTIN
Slaughterhouse processus
Phone: +33 (0)2.99.60.98053
Send an e-mail