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European pork and poultry are more than just meat. Thanks to the highest standards that cover every aspect of their handling, from the farmyard to the butcher’s shop, they are a high quality and healthy introduction to Europe’s gastronomic heritage.
Pork and poultry feature importantly in European cuisine, and rearing of livestock and production of products involve techniques and breeds that can be traced back to ancient Europe. As with other agricultural products, EU meats and meat products are also subject to PDO and PGI labelling in order to protect the labour of highly skilled workers and safeguard traditional methods of production. These labels also serve as a guarantee of the high quality and authenticity of these products.

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