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Tasting of porc noir de Bigorre, a local speciality from the Hautes-Pyrénées

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HPTE - Pierre Sajous - Raphaël Kann

Bigorre black pork

A CHEF'S MEAT
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The Porc Noir de Bigorre embodies the excellence of Pyrenean gastronomy. Raised in the open air in undergrowth and meadows, this pig benefits from a natural environment conducive to its development. Fed mainly on acorns and chestnuts, it produces a marbled meat with a unique flavour, emblematic of the flavours of the Pyrenees. Noir de Bigorre ham, along with other exceptional charcuterie, is the fruit of traditional farming methods that respect sustainable agriculture. The Noir de Bigorre PDO guarantees the quality and authenticity of these local products.

bigorre

Noir de Bigorre

An exceptional breed saved from oblivion

In the 1980s, when productivity and profitability were driving pig farming, a handful of passionate breeders refused to see this age-old breed disappear. With only around thirty sows and two boars left, the battle seemed almost lost. But their determination paid off: in 2015, the breed was awarded theAppellation d’Origine Contrôlée (AOC ) for its ham and meat, followed by the prestigious Appellation d’Origine Protégée (AOP). Today, the Noir de Bigorre is not only a symbol of resistance, but also of gastronomic excellence, admired by gourmets.

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Porc Noir De Bigorre

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Copyright : REMI GAZEL

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Porc Noir De Bigorre

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HPTE - fdm communication

traditional

Traditional breeding

in harmony with nature
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Porc Noir De Bigorre Herd Pigs

In the lush green meadows and shady undergrowth of the Pyrenean foothills, black pigs with lustrous bristles wander peacefully. Their dark snouts are searching the ground for acorns and chestnuts to add a rare delicacy to their meat. The Porc Noir de Bigorre is the embodiment of traditional breeding, in harmony with its natural environment.

Here, far from intensive methods, it evolves freely in small groups, no more than twenty per hectare, where it feeds on what nature offers. Each season brings new flavours to nibble on. This diet allows it to develop a marbled flesh and a unique intramuscular fat, sublimating its taste, much appreciated by connoisseurs. The breeders, attentive to the well-being of their animals, apply strict specifications, guaranteeing GMO-free production and total respect for nature.

This practice, handed down from generation to generation, makes the Porc Noir de Bigorre an ambassador for the culinary heritage of the Pyrenees and for sustainable agriculture.

refined

Refined meat

and character
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Porc Noir De Bigorre Ham plate

Tasting Porc Noir de Bigorre is an unforgettable sensory experience. When you bite into a slice of pink meat, all the richness of its melting fat and the finesse of its flesh are revealed. This fat, essential to its character, sublimates each piece, releasing deep aromas of hazelnut and wild herbs.

As for the ham, after maturing for 20 to 48 months, it literally melts in the mouth. Its ruby colour and refined marbling make it an exceptional dish. Close your eyes and let yourself be transported by the intensity of the woody fragrances. Each bite awakens complex aromas that only ageing in the open air can offer. It’s a real taste journey that embodies the history and expertise of Pyrenean breeders.

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