An endemic breed from the Pyrenean foothills, the Black Pig of Bigorre suffered a decline that nearly proved fatal in the late 1980s: too slow, too fatty, and not productive enough, it was unsuited to intensive farming and industrial consumption standards\u2026<\/p>\n
In this context, a group of farmers, artisan charcutiers, and curing specialists decided to revive this breed, to have its nobility recognized and to restore its emblematic place in its native terroir. Today it is a PDO-certified product, with strict specifications governing how this breed is raised. Mindful of animal welfare, Black Pig of Bigorre farmers make it a point of honor to follow natural, responsible farming practices. All farms are located in the foothills of the central Pyrenees and consist of purebred animals that live outdoors in natural meadows. This woodland rearing method provides the pigs with a diet based on natural plant resources: grass, acorns, and chestnuts.<\/p>\n
Its creamy, marbled meat is now highly prized by gourmets and top chefs alike. 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: PDO Black Pig of Bigorre ham (Protected Designation of Origin), Salies-de-B\u00e9arn salt<\/p>\n","protected":false},"excerpt":{"rendered":"
This half Black Pig of Bigorre ham is top-of-the-range in a format accessible to all. Perfect for slicing on a meat slicer, it is the ideal format for meals with friends or get-togethers. It will easily find its place in your kitchen and can readily serve 30 people (for guidance) ! It can be sliced very easily into thin slices with nothing more than a well-sharpened knife. With its fine aromatic complexity dominated by dried fruit, and its sublime aromas coming mainly from its fat, it is the taste of Bigorre.<\/p>\n