We are still making hams from the 2 pigs we killed 2 weeks ago and the freezers are full of pork ( somewhere below the 9 rabbits I put in at the weekend).
Tamsaddle - we are in the heart of pink veal and beef producing area. Department La Creuse in the Limousin. Our neighbour sells his prize veal and beef to Italy or Paris and we only occaisonally see pigs in a field.
Supermarkets here have their own butchers and will display the providence of the beef, heard number, farmers name and town but I reckon the pork is flooding in from the north ( it is marked "origin France".)