Porc Fermier, certified
For popular cuts we need to top up beyond what whole carcasses yield (spider steak (araignée), brain, trotters, ribs) we work with farm-raised pigs from PQA's Porc Fermier scheme (Porcs Qualité Ardenne). The whole carcasses themselves come in through the Porc Plein Air scheme (see the dedicated page).
The 'Fermier' tier guarantees the pig is born, raised and slaughtered within a defined, locally anchored Belgian supply chain. A family operation, not an anonymous integrator.
The specification requires a smaller herd per farm, slow-growing breeds, plant-based feed (mostly cereals from Belgian soil) and a longer fattening period. No routine antibiotics, no growth promoters, and the farmer is known by name, not just by an EAN code.
Audits are run annually by Promag, the same independent Walloon certifier that audits the Plein Air chain. The scheme, the affiliated farms and the audit reports are searchable through PQA. In the shop, the certificate hangs on the wall. Feel free to ask.
Read the official conditions at PQA→Drop in. Bjorn will gladly walk you through it in person.
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