The article outlines the current state, evolution and challenges of pig production in France. As the third-largest European producer in 2023, with 22 million pigs, France trails only Spain and Germany. The industry grew rapidly in the 1980s and 1990s, achieving self-sufficiency in 1994, but has since then faced environmental and societal constraints, particularly in Brittany, its main production hub. French pig farms are typically family-run, land-based and farrowing-to-finishing operations, organized into producer groups that enhance competitiveness and facilitate collective marketing. Key societal issues include debates on animal welfare, environmental impacts and antibiotic use. France has significantly reduced antibiotic usage through national initiatives and antibiotic-free supply chains. Market segmentation has emerged to address animal health and welfare concerns, but organic and quality-label production remains limited. Environmental challenges are being addressed through circular economy practices, with, for example, Cooperl, a major producer group, leading innovations in waste management and renewable energy production. Despite progress, the French pig industry faces future challenges such as demographic renewal, climate change, health risks, animal welfare improvements, value sharing, and declining consumption and production. Future efforts must focus on improving sustainability and engaging with public expectations to ensure the industry’s resilience and relevance.