The raising of black pigs has been part of the economy and culture of the Pyrenean foothills since the dawn of time. Descended from the Mediterranean pig like its cousins from the Iberic peninsula to the south, this race of pigs guaranteed the family's reserves throughout the year with preserves and salted meat, as well as supplying the fat required for cooking.

However, by 1981 there were only 34 sows and 2 males surviving!

The French Black Pork of Bigorre owes its renaissance today to just a handful of passionate and committed breeders who raise the pigs and process the meat in its region of origin, between Astarac, Bigorre and Comminges.

The pigs live in the fields and woods where they eat grasses, cereals, acorns and chestnuts. The inherent high qualities of the race, and the way they are raised, results in delicious and finely speckled meat and a ham, Le Noir de Bigorre, which simply melts in the mouth while leaving an everlasting impression on all those who have tasted it.