An endemic species of the Pyrenean foothills, the Noir de Bigorre pig suffered a decline that was nearly fatal in the late 1980s: too slow, too fatty, and not productive enough, it is ill-suited to intensive farming and industrial consumption standards…

In this context, a group of breeders, artisan butchers, and salt-curers decided to relaunch this species to gain recognition for its nobility and restore its emblematic status in its native terroir. Today, it is an AOP-certified product with strict specifications governing the breeding of this species. Committed to animal welfare, Noir de Bigorre pig breeders make it a point of honor to respect natural and sustainable farming practices. All farms are located in the foothills of the central Pyrenees and consist of purebred animals living outdoors in natural pastures. This woodland farming method provides the pigs with a diet based on natural plant resources: grass, acorns, and chestnuts.

Its smooth, marbled meat is now highly prized by gourmets and top chefs alike. It is then hand-salted with Salies-de-Béarn salt, dried, and aged at the foot of the mountains. Like all our hams, it contains no nitrites for a 100% natural tasting experience.

Ingredients: Noir de Bigorre AOP Ham (Protected Designation of Origin), Salies-de-Béarn salt