PDO Noir de Bigorre pig
ESSENTIAL
Meat products

PDO Noir de Bigorre Pig

Raised on free-range pasture in the Central Pyrenees, the PDO Noir de Bigorre pig is a noble, ancient breed that a group of dedicated individuals has managed to save from extinction. The pigs are fed a natural diet and receive regular exercise, which accounts for their marbled meat and unique taste.

Occitania
Production area :
Occitania

What you need to know

With its shiny, black coat and horizontal ears, the Noir de Bigorre pig is one of a kind, and—more importantly—endemic to the Central Pyrenees. The species has hovered on the verge of extinction since the 1980s because it was thought to be too fatty and not productive enough for intensive farming techniques. It is now experiencing a renaissance thanks to the work of a group of farmers, artisanal butchers, and curing professionals who have made it a priority to continue farming the pigs in their native environment and maintain the ancestral industry and savoir-faire surrounding the animal. Evidence of the Noir de Bigorre pig dates back to the Gallo-Roman era.

Raised on free-range pasture in its native region, these pigs are fed a healthy diet made up of the natural resources that are available in the area, such as pasture grass, GMO-free grain, and local and seasonal fruit (acorns, apples, medlars, etc.). This diet, in combination with regular exercise, produces exceptional meat that contains high levels of antioxidants and is redder and more marbled than traditional pork.

PDO certification for Noir de Bigorre pork guarantees that the animals were born, raised, and slaughtered (at a minimum of 12 months of age) within an area that includes the Hautes-Pyrénées, a few towns in the Pyrénées-Atlantiques, and portion of Gers and Haute-Garonne.

Nutritional benefits

The meat of the PDO Noir de Bigorre pig contains high levels of antioxidants and "healthy fats", such as oleic acid (like olive oil) and linoleic acid, which play a key role in protecting against high cholesterol and cardiovascular disease.

Editor's note

« In 1981, the species had dwindled to 34 sows and two males owed by 20 farmers. It would have been a tragedy to lose such a delicious heritage! This is all the more true given that the Noir de Bigorre pig can be raised in environments that cannot be easily farmed, such as forest, heathland, and prairies. »

Pair with

White wine: Côtes de Gascogne, Jurançon Sec, and Pacherenc-du-Vic-Bihl

Red wine: Côtes de Bergerac and Côtes de Duras



PGI Burgundy mustard
PGI Burgundy Mustard
Olive oil and blue background
PDO Vallée des Baux-de-Provence Olive Oil
See Recipe