An endemic species of the Pyrenean foothills, the Black Bigorre Pig experienced a decline that almost proved fatal in the late 1980s: too slow, too fatty, and too unproductive, it was unsuited for intensive farming and industrial consumption standards…

It was in this context that a group of breeders, artisan charcutiers, and cured meat producers decided to revive this species to recognize its nobility and restore its emblematic place in its region of origin. Today, it is an AOP certified product with strict specifications governing the breeding of this species. Concerned about animal welfare, the breeders of the Black Bigorre Pig make it a point of honor to respect natural and reasoned farming practices. All farms are located in the central Pyrenean foothills and consist of purebred animals that live outdoors in natural pastures. This undergrowth farming method provides the pigs with a diet based on natural plant resources: grass, acorns, and chestnuts.

Its succulent and marbled meat is highly appreciated today by gourmets and top chefs. 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: Black Bigorre Pig Ham AOP (Protected Designation of Origin), Salies-de-Béarn salt