An endemic species of the Pyrenean foothills, the Noir de Bigorre pig faced a decline that nearly proved fatal in the late 1980s: too slow, too fatty, and insufficiently productive, it is unsuited to intensive farming and industrial consumption standards\u2026<\/p>\n
It was in this context that a group of farmers, artisan charcutiers, and cured meat producers decided to revive this breed in order to have its nobility recognized and restore its emblematic place in its native terroir. Today it is a certified AOP product with strict specifications governing the raising of this breed. Committed to animal welfare, Noir de Bigorre pig farmers take pride in maintaining 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.<\/p>\n
Its smooth, marbled meat is now highly prized by gourmets and the finest 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: Noir de Bigorre Pork Ham AOP (Protected Designation of Origin), Salies-de-B\u00e9arn salt<\/p>\n","protected":false},"excerpt":{"rendered":"
A quarter ham is the ideal gift for any occasion! Easy to transport, it allows everyone to enjoy over a kilogram of AOP-certified ham from free-range farming in Southwest France, hand-salted and nitrite-free. It can be easily sliced thinly with no other tool than a well-sharpened knife. With its beautiful aromatic complexity dominated by dried fruit, its sublime aromas coming primarily from its fat, this is the taste of Bigorre.<\/p>\n