They say that their high standards in terms of spec and traceability will allow them to climb above their current 11% market share of the British pigmeat market, and enable them to dent the predominance of the British, Dutch and Danes.
France exports 60,000 tonnes of pigmeat to the UK, most of which goes to manufacturers for further processing.
Inaporc, the French pork committee, this week held an industry seminar in a bid to boost fresh and frozen product. Half of all French pig meat comes from Brittany, which enables suppliers to the UK to be cost-competitive.
Guillaume Roué, president of Inaporc, said he was hopeful that far more fresh meat could be supplied direct to retailers, and was also optimistic France could develop labelling to flag up its origin. Gastronomic values could also be brought to bear, with organic and Label Rouge points of added value.