Leading player on the international stage

Top-level production

The number of French pigs (14.8 million in 2008) is the 3rd highest in Europe and is now the most diverse with:

• the so-called traditional breeds found in cross-breeds on the majority of French farms (Large White, French Landrace, Piétrain and Duroc);
• and also 6 'local’ breeds, particularly suited to their environment, part of a conservation programme introduced by the French Agriculture Ministry in 1981 (Basque, Gascon, Cul noir du Limousin, Blanc de l’ouest, Bayeux and Corse).

Cutting edge genetics

The French pig industry is based on a three-tier pyramid structure: selection, multiplication, production, which uses cross-breeding systems so as to combine the specific benefits of each pig.

France has been prioritizing the selection and multiplication of new hybrid lines for many years. This has focused on the development of breeding performances (number of pigs per sow, growth performance) as well as on improving meat quality.

Today, achievement levels in genetics on French farms allow them to supply the global market with pig genetics (breeding animals, seeds) offering the best guarantees and meeting both the financial requirements of the producer and the quality levels demanded by the consumer. French genetics has been exported to 40 countries on all 5 continents.

• For more information on pig selection in France: www.asp.asso.fr

A high-performance and modern industry

Consistent pig quality, modern workshops and industry expertise guarantee consistent quality levels in French products and meet an ever more exacting world demand for diversity (chilled/frozen, boned/deboned etc.).

France also has a culture of meat processing through the pork butcher (charcutières) or catering trades which combine the traditions of northern and southern Europe. Involving over 300 companies, this sector processes 2/3 of French pork production. It is the 4th largest French food industry and the 3rd largest meat processing industry in the European Union (in terms of turnover, 2007).

French charcuterie is extremely diverse. It includes over 400 products from ham to sausages and pâté, presented in a variety of formats (for slicing, frozen, for the catering industry etc.). This sector combines traditional expertise with the latest technologies.

• For a catalogue of pork cuts, go to www.frenchporkcuts.com

Export growth

The quality of French pork and the guarantees it brings with it have enabled France to become one of the world’s leading exporters. In the last 10 years, exports (live animals, meat and processed produce) have increased threefold to over a billion Euros. France is today the 2nd largest European exporter to countries outside the European Union in volume, 2008).

• Every week, almost 8000 live animals are exported to EU countries (Belgium, Italy, the Netherlands, Spain…).
• Located in over 100 countries throughout the world, French manufacturers export over 500 000 tonnes* of refrigerated and frozen meat and over 150 000 tonnes* of dried, processed and fat products per year.

* carcass weight equivalent

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