(c) Chambre d'agriculture de la Haute-Vienne
Most farms are located in the breed’s very birthplace in Limousin and Périgord. That is where you will surely find the black bottom Limousin pig. Through direct sale from some producers and in local pork butcher’s, for example in Saint-Yrieix.
All animals are raised free-range on lands with trees and pastures. However, in order to improve the chances of survival of piglets, sows may be brought into straw boxes measuring 4m² minimum when giving birth. Likewise, after they are weaned, piglets may be kept in heated straw boxes for a maximum of 9 weeks. They are then raised free-range up to a minimum of 14 months.
Feeding:
Pigs enjoy anything they can find in front of them: grass, tubers and roots, as well as acorns and chestnuts in the Autumn. Their rations are supplemented with a feed which is comprised of cereals and a rapeseed, soy and sunflower oil cake, rich in protein to ensure controlled growth.
