Ian Posted October 24, 2016 Share Posted October 24, 2016 My dear wife wants to eat only free range pork from now on. Fair enough. She'd also like to eat old breeds if possible - more flavour, I believe. Again, fine by me.Not a problem in the UK, but here in France?Can anyone identify anywhere either (A) within driving distance of S. Indre (Chateauroux) or (B) offering a website/mail-order?Cheers Link to comment Share on other sites More sharing options...
Loiseau Posted October 24, 2016 Share Posted October 24, 2016 I tried looking for Porc. Bio. Eleve en plein air.and suppliers seemed to be some distance from you, and mostly selling through local markets rather than by mail order.Traditional breeds seems to translate as "porc rustique".Angela Link to comment Share on other sites More sharing options...
idun Posted October 24, 2016 Share Posted October 24, 2016 Have you tried sanglier? That is an old breed, free range and very tasty. Link to comment Share on other sites More sharing options...
NormanH Posted October 25, 2016 Share Posted October 25, 2016 Cochon fermier Indre gives: https://www.youtube.com/watch?v=pUn8vtMHr5A&html5=1http://www.accueil-paysan.com/fr/catalog/structure/1008/http://www.delafermealassiette.com/liste-des-producteurs/36-indre/canton-de-chatillon-sur-indre/703-36-ferme-de-fond-malot-clion-sur-indre-36700-indre-vente-directe-viande-bio-de-porc-a-la-fermehttp://www.letoutfermier.com/-7/annonces/1-vends-produits-fermiers/82-viande-de-cochon-fermier/page1.htmlhttp://www.bienvenue-a-la-ferme.com/centre/indre/flere-la-riviere/ferme/ferme-de-vautournon/48577http://agriculture.e-pro.fr/indre/elevage-de-porcins_c012E_36 Link to comment Share on other sites More sharing options...
Ian Posted October 25, 2016 Author Share Posted October 25, 2016 Thanks for the responses, folks.I was thinking in terms of Brits who'd settled here and were rearing pigs - I never thought to look for french farmers. There are a couple nearby (thanks, Norman) who I'll check out.Idun, I'm not sure about sanglier - I've heard that all the meat generally available was (a) farmed, (b) a half cross with a domestic pig, and (c) often infected with some worm or other. Plus, we tried some a few Xmases ago, and weren't impressed.Cheers Link to comment Share on other sites More sharing options...
idun Posted October 25, 2016 Share Posted October 25, 2016 Suppose where you get your boar from, we have had some lovely boar meat in France, shot by a viticulteur we know. Link to comment Share on other sites More sharing options...
Ian Posted October 28, 2016 Author Share Posted October 28, 2016 A success!Thanks to NormanH, I found an organic, plein-air pig farmer nearby (Flere-la-Riviere), who has a van at a local market.I bought some pork chops and some rillettes (for less than I would pay in my local butchers for commercial pork...). Both were delicious. I was sceptical -I thought the bio/plein-air thing was just a fashionable fad - but they were much tastier than I expected.Back next week to try sausages and maybe some stewing meat.Thanks for all the ideas Link to comment Share on other sites More sharing options...
NormanH Posted October 28, 2016 Share Posted October 28, 2016 Glad to hear it. I have been banging on for ages on here about buying local produce at markets or direect rather than shopping at supermarkets, but my posts are often pooh pooed.. Link to comment Share on other sites More sharing options...
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