The whole French pork sector in 2021: from slaughter to final consumption, through cutting, processing and distribution — co-products, offal, fats and foreign trade included. Three views: global, processing of butcher's meat (10.11.Z), prepared dishes and delicatessen (10.85.Z).
Work in progress: the study is still under way and these values have not been endorsed by FranceAgriMer or by the INAPORC interbranch organisation. See the site home page for the full status.
