The pork "de Bayeux" comes from Calvados, and descended from a cross in the 19th century between Normand and Berkshire (English black pork). Today it is mainly found in two regions: Normandy and Pays de Loire (Loire valley).
The Bayeux pork is one of the last 6 French pig breeds. This is why the Pork Technical Institute launched a program for the safeguarding of this breed in 1996. In fact, in 2012 only about forty sows of this species remained.
This rustic pork adapts very well to the outdoors and the quality of its marbled meat, perfectly adapted to the preparation of cooked cold meats, is very much sought after.