An endemic species of the Pyrenean foothills, the Bigorre Black Pig experienced a decline that almost proved fatal in the late 1980s: too slow, too fatty, and too unproductive, it was unsuited to intensive farming and industrial consumption standards\u2026<\/p>\n
It was in this context that a group of breeders, artisan charcutiers, and curers decided to revive this species to gain recognition for 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, Bigorre Black Pig breeders make it a point of honor to uphold natural and sustainable 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. <\/p>\n
Its unctuous and marbled meat is now highly prized by gourmets and top chefs. It is then hand-salted with Salies-de-B\u00e9arn salt, dried, and aged at the foot of the mountains. Like all our hams, it contains no nitrites for a 100% natural tasting experience. <\/p>\n
Ingredients: AOP Bigorre Black Pig Ham (Protected Designation of Origin), Salies-de-B\u00e9arn salt<\/p>\n","protected":false},"excerpt":{"rendered":"
A quarter ham is the ideal gift for all occasions! Easy to transport, it allows everyone to enjoy over a kilogram of AOP certified ham, from outdoor farming in the Southwest, hand-salted, and nitrite-free. It can be easily sliced thinly with nothing more than a sharp knife. With its beautiful aromatic complexity dominated by dried fruit, and its sublime aromas coming mainly from its fat, it embodies the taste of Bigorre. <\/p>\n